Banana Split Ice Cream

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Who doesn’t love ice cream??  Come on, name one person who doesn’t??? 😉 So giving away the machine needed to create the GREATEST treat EVER was a NO-Brainer!  But before I announce the winners, l wanted to share my latest ice cream creation.

About Ice Cream Makers

I used my compressor ice cream maker and I LOVE IT! No bowls to freeze! Other great ice cream makers are the Cuisinart ICE-20 Automatic 1-1/2-Quart Ice Cream Maker (under $50) or the Nostalgia Electrics ICMP-400BLUE 4-Quart Electric Ice Cream Maker. (I have all 3 of these ice cream makers!)

About The Recipe

The great thing about ice cream recipes are that they are SO versatile!  In any of my recipes, you can use any dairy you like. Cow’s milk cream, half & half (which is just what it says, half milk and half cream), plain milk or coconut milk.  Either homemade coconut milk or canned coconut milk (the good stuff) will work, or ANY combination of these dairies. Use what you have on hand or what fits your dietary needs.

Use any fruit you like. Omit or add to make the perfect Banana Split!

**Dairy Free Version: Use Homemade Coconut Milk or Canned Coconut Milk (THIS Kind)

Banana Split Ice Cream

Serves 10, 1/2 cup servings

170 Calories, 14 grams fat, 8 Net Carbs, 3 grams Protein

2 cups half & half

1 cup cream

1/8-1/4 tsp. Organic KAL Stevia* or sweetener of choice (to taste)

2 tsp. pure vanilla extract

*Organic KAL Stevia does NOT contain maltodextrin

Add ins:

1 small banana, thinly sliced

1/4 cup crushed and drained pineapple

1/2 cup chopped pecans

1 cup sliced strawberries

1/2 cup cherries, pitted and sliced (optional)

1/4 cup chopped 80% cocoa chocolate bar (optional)

1/2 cup toasted coconut flakes for garnish***

Directions:

In a medium bowl, blend dairy, vanilla and sweetener. It’s as simple as that. Follow your ice cream maker’s instructions to freeze ice cream mixture. If your ice cream maker allows, during the last few minutes, add your fruits, nuts, and other yummy extras, or fold them in once ice cream is almost frozen before transferring. Transfer the ice cream into a freezer safe bowl, and freeze for at least one hour to set ice cream.  Top with coconut flakes and/or top with The Paleo Mama’s Magic Shell. Enjoy!

*** To toast coconut flakes: Place coconut flakes (or chips) into frying pan.  Toast over medium heat, stirring frequently to prevent them from burning. Allow coconut to brown slightly, but NOT burn.

Thanks again for everyone’s support over this past year and a half!  I LOVE creating recipes for you to enjoy! Thanks also for spreading the word about my blog and Cookbook!  I am SO excited about Cookbook #2 coming out in October! More Satisfying Eats are on their way!

And now…the Winner of the Cuisinart Ice Cream Maker with Compressor is: KAREN GOODWIN DELANEY!

The winner of the $50 Tropical Traditions gift certificate is: JESSICA BENNET LEBLANC!

The winner of the $25 Tropical Traditions gift certificate is: TAMARA HAMILTON!

Congratulations to all the winners!  I will be messaging you later this weekend!  Hope everyone enjoys their prizes! If you didn’t win, I hope you enjoy the Banana Split Ice Cream recipe!

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  1. […] 35. Banana Split Ice Cream A banana split makes perfect sense on a Paleo diet, because you’ll be using a banana which automatically puts it in the realm of the Stone Age. Sure, they weren’t making ice cream back then, but they would have had all of the required ingredients to do so. They point out that you can swap out the dairy with coconut milk, and they even give recommendations for how to make your own coconut milk, and which coconut milk to buy. The add-ins are Paleo because they’re all fruits and nuts with a dark chocolate bar added in for good measure. […]

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