Reviews and recommendations are unbiased and products are independently selected. Postmedia may earn an affiliate commission from purchases made through links on this page.
Homemade ice cream is a quintessential summer treat, but what if you don’t have an ice cream maker? Crank up your food processor or blender and make No-Churn Banana or Magic Vanilla Ice Cream.
This advertisement has not loaded yet, but your article continues below.
For the banana version, you simply freeze banana chunks and then puree them. At first they’re clumpy, but then they whip into a creamy ice cream. Mix in chocolate shavings, caramel sauce and pecans and freeze briefly to firm up the mixture for scooping.
The magic ingredients in Magic Vanilla Ice Cream are sweetened condensed milk and whipped cream. They keep the ice cream light but velvety even after freezing. A bit of sour cream adds more richness and counters the sweetness of the condensed milk.
For a treat free of added sugar, omit the caramel sauce and chocolate. The ice cream can be stored in the freezer for up to two weeks. Place a layer of plastic wrap on top, directly touching it, to prevent freezer burn. Soften at room temperature for 20 minutes before scooping. Adapted from Half the Sugar, All the Love: 100 Low-Sugar Recipes for Every Meal of the Day by Anisha Patel and Jennifer Tyler Lee.
This advertisement has not loaded yet, but your article continues below.
4 very ripe medium bananas, peeled and cut into thick slices
1/4 cup (50 mL) whipping cream
1 tsp (5 mL) vanilla
1/4 cup (50 mL) Salted Maple-Date Caramel Sauce (recipe follows)
1 oz (25 g) dark chocolate, shaved with a vegetable peeler or grated
Chopped pecans (optional)
Flaky sea salt
Place banana slices in a resealable plastic bag in one layer, seal and freeze until firm, about 6 hours. Thaw for 10 to 15 minutes to soften slightly.
Place banana in a food processor and add the cream and vanilla. Puree until smooth, stopping occasionally to break up chunks with a spatula, about 5 minutes, until texture is custardy.
Drizzle the caramel sauce over the top and add the chocolate. Pulse once or twice to barely incorporate. Fold in pecans with a spatula. To serve, scoop ice cream into chilled bowls and sprinkle with sea salt. Freeze for 11/2 to 2 hours for a firmer texture.
This advertisement has not loaded yet, but your article continues below.
Serves 4
Naturally sweet dates add caramel flavour with two thirds less sugar than purchased salted caramel sauce. This will keep in the refrigerator, tightly covered, for several weeks.
8 oz Medjool dates
11/2 (375 mL) cups hot water
1 cup (250 mL) whole milk or almond milk
½ cup (125 mL) maple syrup
½ tsp (2 mL) vanilla extract
Flaky sea salt
Place the dates in a medium bowl and cover with the hot water. Soak until very soft, 10 to 15 minutes.
Drain dates and transfer to a small saucepan with milk and maple syrup. Bring to a boil, stirring constantly. Reduce heat to low and simmer until the dates start to break apart, about 15 minutes, watching closely and stirring occasionally to avoid burning. Remove from heat and stir in vanilla. Set aside to cool slightly.
This advertisement has not loaded yet, but your article continues below.
Process sauce in a food processor or blender, scraping the sides down a few times, until very smooth, about 1 minute. Add a dash of salt and blend again. Serve warm or cool.
Makes about 1 ¾ cups
½ cup (125 mL) sweetened condensed milk
1 oz (25 mL) white chocolate chips
¼ cup (50 mL) sour cream
1 tbsp (15 mL) vanilla extract
Pinch salt
11/4 cups (300 mL) whipping cream
Microwave sweetened condensed milk and white chocolate in large bowl until chocolate melts, stirring halfway, about 30 seconds. Let cool. Stir in sour cream, vanilla and salt.
Using stand mixer fitted with whisk, whip cream on medium-low speed to soft peaks, about 2 minutes. Whisk one-third of whipped cream into white chocolate mixture. Fold remaining whipped cream into mixture until incorporated. Transfer to an airtight container and freeze until firm, at least 6 hours and up to 2 weeks.
Makes 1 quart.
Line a muffin tin with paper liners, scoop ice cream into each cup and place in the freezer. Once they’re frozen, transfer the paper-lined portions to a zipper-lock bag and stash in the freezer until needed. Then just peel off the paper and place ice cream in a bowl.
Subscribe to West Coast Table and start planning for your weekend with expert recommendations from our team of writers on what to cook, where to dine, and the perfect wine pairing delivered straight to your inbox on Thursday at noon.
Source: vancouversun.com
