Imagine a dessert that combines the rich, velvety smoothness of bananas with the irresistible crunch of toasted pecans – all whipped into a dreamy, guilt-free ice cream that's both decadent and surprisingly simple to make! This Banana Butter Pecan Ice Cream is about to become your new obsession, transforming ordinary frozen bananas into a restaurant-quality treat that will have everyone begging for your secret recipe.
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: dairy dessert
Serves: 4 servings
Ingredients
- 2 ripe bananas
- 1 cup heavy cream
- 1/2 cup chopped pecans
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
Instructions
- Peel the ripe bananas and slice them into small chunks, then place them on a flat plate or baking sheet lined with parchment paper.
- Freeze the banana chunks for approximately 2 hours or until completely solid, which will help create a creamy ice cream base.
- Remove the frozen banana chunks from the freezer and transfer them to a food processor or high-powered blender.
- Add heavy cream, brown sugar, and vanilla extract to the frozen bananas.
- Blend the mixture on high speed, stopping occasionally to scrape down the sides, until the mixture becomes smooth and creamy with a soft-serve consistency.
- Toast the chopped pecans in a dry skillet over medium heat for 3-4 minutes, stirring constantly to prevent burning, until they become fragrant and lightly golden.
- Gently fold the toasted pecans into the banana ice cream mixture, reserving some for garnish.
- Transfer the ice cream to a freezer-safe container and sprinkle the remaining pecans on top.
- Freeze for an additional 1-2 hours to firm up the consistency before serving.
- Scoop into bowls and enjoy immediately, or store in the freezer for up to one week.
Tips
- Choose perfectly ripe bananas with brown spots for maximum natural sweetness and creaminess.
- Ensure banana chunks are completely frozen to achieve the ideal ice cream texture.
- Use a high-powered blender or food processor for the smoothest consistency.
- Toast pecans carefully – they can burn quickly, so keep stirring and watch closely.
- For extra richness, you can add a tablespoon of softened butter when blending.
- If the mixture is too thick, add a splash more heavy cream to help it blend smoothly.
- For a dairy-free version, substitute coconut cream for heavy cream.
- Serve immediately for a soft-serve texture, or freeze for a firmer traditional ice cream consistency.
- Store in an airtight container to prevent ice crystals from forming.
- Let the ice cream sit at room temperature for 2-3 minutes before scooping for easier serving.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 3g
Fat: 24g
Saturated Fat: 12g
Cholesterol: 65mg
