It’s time for the Memorial Day barbecue, and with 6 extra-ripe bananas on the countertop, our minds wandered – what to do, should we make 4 loaves of gluten free banana bread? No, and although deep-fried banana fritters were sounding pretty good what ended up seeming much better was homemade ice cream.
This recipe is refreshing, and not high in fat. The bananas have a slight tartness, and the dulce de leche’s deep brown color covers up the color of the overripe bananas, making an attractive finished ice cream. There are no egg yolks or heavy cream in this ice cream, but the texture is creamy. The major ingredient is banana.
Make the following mixture (use a potato masher to mix), and chill in the refrigerator for a few hours:
3 cups 1% milk
1 cup coconut milk
2/3 cup sugar
6 very overripe bananas, too mushy for anything but banana bread
13.4 ounce can of gluten free Dulce de Leche (or you can make your own)
1/2 teaspoon cinnamon
1/8 teaspoon cardamom
1/8 teaspoon cloves
1/8 teaspoon nutmeg
The mixture will be brown, like caramel. After the mixture has chilled, freeze it in an ice cream maker according to the directions.
Make sure all your ingredients are gluten free!