Banana Caramel Pecan Ice Cream, you have won me over!
Friends, you will not believe how EASY this is to make. So easy in fact, that you could have this every day, and enjoy to your hearts content without too much guilt. Because, it’s January after all and everything and everyone is all about resolutions and starting over with the diet plan so I’m told. Yes, I realize I’m a tad bold to be posting ice cream recipes in January, but I couldn’t help myself! It’s just too delicious, too easy, and waist friendly, I promise! I mean you could basically eat this every day! Not that you should, but hey, the option is out there. 😉
Here are a couple quick tips about this recipe:
I played around with a few different caramel recipes, some where my own creation and some were not. In the end, the Pioneer Woman’s caramel recipe was the stand alone winner. It’s pure perfection in my book and I felt it absolutely necessary to include it in the recipe.
Toasting the pecans is a MUST! Please don’t skip this step friends, toasting the pecans give them that perfect crunch and brings out the nutty taste.
Serve this dish right away! The banana ice cream melts quickly, so pureeing the bananas needs to be the last step.
Place the peeled bananas in an airtight container in the freezer. Freeze for a minimum of two hours.
Toasted the pecans
Heat up a small skillet on medium-high heat. When the pan is hot, spread the pecans evenly in the pan. Do not add any oil or cooking spray.
Stirring constantly, toast the nuts for approximately 5 minutes, being careful not to burn them.
When the nuts are finished, reserve a small amount of the pecans for topping your ice cream, and put the rest in a bowl to use later.
In the same skillet, turn the heat back on to medium heat. Melt the butter and then add in the brown sugar, half and half, vanilla, and salt. Stir constantly until the sauce begins to bubble a bit.
Turn the pan down to low and let simmer for 5 minutes. Then, turn off the heat and set the pan aside.
Banana Ice cream
Take the bananas out of the freezer and break up into chunks. Place in either a high speed blender, or food processor.
On low speed start blending the bananas for 1 minutes until crumbles form. ( Just a heads up, It will be very loud!)
Now, turn the speed up to high and blend for another minute or two until your bananas look like this, oh ya!
Add in your bowl of pecans and pulse until the pecans are well mixed in.
Now, for the moment you've been waiting for, scoop your banana ice cream into a bowl and drizzle with the caramel sauce and top with remaining pecans. And if you feel extra ambitious, top with a little sea salt if desired.