Banana Split with Banana Ice Cream~DF

By Kathy C.

Here's a dessert that screams for one plate and two spoons. The frozen bananas along with coconut milk are simply blended and transformed into a smooth, velvety ice cream. If desired, you could leave out the coconut milk and replace it with a couple tablespoons of nut butter. Melting chocolate using boiled water is a trick I learned when developing a recipe for a campsite fondue.

Ingredients

• 3 large frozen bananas
• 1/2 cup coconut milk (or 2 Tbsp nut butter, see note)
• 2 ounces chopped dark chocolate (about 1/2 cup)
• 1/2 cup water
• 1/2 tsp ground cinnamon
• 1 tsp vanilla extract
• 1 small fresh bananas
• 1/3 cup chopped nuts
• 1/3 cup pitted and halved cherries

Details

Servings 4

Preparation

Step 1

The No-Cook No-Bake Cookbook by Matt Kadey:
Here's a dessert that screams for one plate and two spoons. The frozen bananas along with coconut milk are simply blended and transformed into a smooth, velvety ice cream. If desired, you could leave out the coconut milk and replace it with a couple tablespoons of nut butter. Melting chocolate using boiled water is a trick I learned when developing a recipe for a campsite fondue.

Directions:
Place the frozen bananas and coconut milk (or nut butter) in the container of a food processor or a high-powered blender like a Vitamix, and blend until smooth and creamy. Don't overprocess or you risk melting the bananas. Serve immediately in the banana splits or place the banana ice cream in the freezer, and when ready to serve let the ice cream sit at room temperature for a few minutes to soften slightly.

Place chocolate in a medium bowl. Bring water to a boil in an electric kettle, and pour 1/2 cup into the bowl with the chocolate. Let sit 10 minutes without stirring. Carefully drain as much water as possible from the bowl and immediately stir in the cinnamon and vanilla until the mixture is smooth. Stir in additional hot water, 1 Tbsp at a time, if needed to reach a smoother consistency.

Split the fresh bananas down the middle lengthwise and place on serving plates. Top each with scoops of banana ice cream, chocolate sauce, nuts, and cherries.