The more ice cream we can have, the happier we are! Featuring bananas, coconuts and candied walnuts, we can’t get enough of this truly delicious treat. When you’re keeping things cool with Crystal, you can always rely on an extra boost of omega-3 fatty acids and vitamin D in your life. Scoop up some fun, and enjoy this recipe today!
Prep Time: 4 hrs 15 minutes
Cook Time: 5 minutes
Yield: 4 to 6 servings
Ingredients
For the Candied Walnuts:
- 14 g / 1 tbsp Crystal margarine
- 41 g / 3 tbsp brown sugar, firmly packed
- 5 ml / 1 tsp pure vanilla extract
- 1 g / 1/4 tsp ground cinnamon
- 75 g / 2/3 cup walnuts, roughly chopped
- 1 g / 1/4 tsp flaky sea salt
For the Banana Coconut Ice Cream:
- 705 g / 5 medium ripe bananas, peeled and cut into coins and frozen overnight
- 160 ml / 2/3 cup coconut milk, full fat
- 80 ml / 1/3 cup pure maple syrup
- 5 ml / 1 tsp pure vanilla extract
- 4 g / 1 tsp ground cardamom
- 1 g / 1/4 tsp flaky sea salt
Garnishes Optional:
- toasted coconut flakes
- maple syrup
Directions
For the Candied Walnuts:
1. Line a baking sheet with parchment paper.
2. In a large skillet, heated over medium heat, stir together Crystal margarine, brown sugar, vanilla, ground cinnamon and walnuts. Heat and stir mixture until sugar melts and completely coats the walnuts; about 5 minutes.
3. Immediately spread candied walnuts onto the parchment-lined baking sheet and sprinkle with flaky sea salt. Allow to cool completely.
For the Banana Coconut Ice Cream:
1. In the bowl of a food processor, fitted with the metal blade, place frozen bananas and coconut milk. Process until bananas break down and become smooth and creamy. Scrape the bowl down every so often.
2. Add in the pure maple syrup, vanilla extract and ground cardamom. Pulse several times to incorporate.
3. Remove the blade and transfer contents to a large bowl.
4. Fold in the candied walnuts, saving a handful or so for sprinkling over the top. Fold in the flaky sea salt.
5. Transfer the ice cream into a freezer-safe container. Sprinkle the reserved candied walnuts on the surface. Place lid or lay a piece of plastic wrap directly on the surface of the ice cream and place into the freezer; at least 4 hours.
6. When serving, take ice cream out and allow to sit for 10 minutes at before scooping.
Chef’s Notes
- If a soft serve consistency is desired, serve ice cream before freezing.
- Stir the coconut milk before using, as it tends to separate.
- Different spices can be used in place of the ground cardamom (cinnamon, ginger, nutmeg, cloves).
