Banana Bread Ice Cream
Banana Bread Ice Cream is a gluten free, fodmap friendly, and vegetarian dessert. One portion of this dish contains approximately 10g of protein, 29g of fat, and a total of 738 calories. This recipe serves 2. A mixture of bananas, cinnamon, sugar, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes about 1 hour. It will be a hit at your Summer event.
Heat oven to 350°F. Toss banana slices with salt and sugar in a baking dish.
Bake for 25 to 30 minutes, until sugar bubbles in a thick syrup and bananas are very aromatic.
Transfer bananas to food processor or blender and purée with lemon juice. When no chunks remain, add half and half, cinnamon, clove, rum, and vanilla—blend till smooth. If necessary, adjust seasonings to taste, and transfer to an airtight container to chill for several hours until base is very cold.
Churn banana mixture in an ice cream machine according to manufacturer's instructions. About five minutes before ice cream is ready, add nuts.
Serve immediately as soft serve or transfer to freezer to chill for several hours until firm.