Recipe by FoodieKnitter
This rich banana & peanut butter ice cream is also great as a pudding. Just eat it once it's cool instead of popping it into an ice cream machine. The touch of coconut flavoring really brightens up the flavors.
Top Review by Jodi Consoli
I made this for my daughter when she wasn't feeling well. It turned out great despite a couple of minor changes I made; I didn't happen to have rice/soy milk on hand at the time so I used dairy milk which worked fine. Also, I did not use coconut flavor. I cut the sugar in half because my daughter's stomach can't handle much sugar, but with all of the banana that is in it, it was plenty sweet enough. I may also have added a pinch of salt, but I don't remember now. Anyway, my daughter found it very soothing...I tried it and would have eaten more, but I need the non-dairy version for myself - I think I will try making it with light coconut milk. IF you taste it and there is not enough banana flavor, just add 1/2 banana more.
As for Chef-589419's ungracious review: If the flavor was that bad, it sounds like she may have added too much cornstarch or been unaccustomed to the flavor of soy milk. There is nothing in the recipe that would cause it to taste as bad as she describes. I urge anyone reading this to try it for them selves. Some times, the flavor of corn starch does come through a recipe, so if you are not used to it, it may taste off, but I couldn't taste cornstarch in this recipe. And of course, her cat didn't like it - I've seen cats eat all kinds of fruit and vegies, but NEVER bananas.
- 4 cups rice milk or 4 cups soymilk
- 1⁄2 cup white sugar (Substituting brown or vegan sugar is fine)
- 1⁄3 cup cornstarch
- 1⁄4 cup peanut butter (creamy works best)
- 1 tablespoon vanilla extract
- 1⁄4 teaspoon coconut flavoring
- 3 bananas (very ripe & either chopped or pureed & well chilled)
Directions See How It's Made
- Bring 3 cups soy or rice milk and the sugar to a simmer over low heat in medium saucepan, stirring frequently.
- While heating this mixture, mix the remaining milk with the cornstarch until all the lumps are dissolved.
- Once mixture on stove comes to a simmer, add in peanut butter. Stir until dissolved. Then add cornstarch mixture.
- Continue heating mixture over medium heat, stirring constantly, until it thickens.
- Remove from heat. Stir in the vanilla and coconut flavorings.
- Transfer to 8 X 8 pan and cool completely.
- If eating as pudding, stir in bananas and enjoy.
- For ice cream, pour into ice cream machine and freeze according to manufacturer's instructions.
- Once ice cream is firming up, pour in bananas and continue freezing. For harder ice cream, freeze in the freezer before eating.