Banana Pecan Ice Cream
This Banana Pecan Ice Cream is the ultimate decadent frozen treat, making it a perfect end to a BBQ, or any outdoor festa.
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 bananas (about 6 cups)
- 1 14 oz can of sweet condensed milk
- 14 oz of heavy whipping cream
- 1/2 cup brown sugar
- 1 cup chopped pecans
- Pinch of salt
- 2 Tbsp water
Instructions
- 1
Add the pecans, the sugar, the water and the salt to a skillet.
- 2
Cook over medium heat until the sugar has caramelized - stay close by, to make sure it doesn't burn.
- 3
When the caramel thickens, turn off the heat, leave it in the skillet, and set it in a cool place to dry.
- 4
Add the bananas, and the condensed milk to a blender.
- 5
Then use the empty can of condensed milk, and fill it up with the cream, then add that cream to the blender as well.
- 6
Blend well until everything is combined and frothy. Like a smoothie.
- 7
Add to an ice cream machine to churn. Churn until its starts to firm up like a milk shake, and then add the nuts to be folded in, very slowly.
- 8
Keep churning about 10 more minutes.
- 9
Pour to a tin pan, or an ice cream container. Freeze overnight.