At least a dozen different fruits went into the making of my Banana Ice Cream eBook, so there are tons of fruity options. But I didn’t skimp on the cacao either. There are also lots of really decadent recipes, too.
Today’s recipe is a bit more on the decadent side, but of course there’s still plenty of fruit in there. It’s Feasting on Fruit, what do you expect? I’m taking a page out of Ben and Jerry’s book and transforming their classic Karmel Sutra flavor into a healthy banana ice cream version. We’ve got chocolate ice cream, vanilla ice cream, and a caramel core. Yum!
Oh, and the book release is getting close (Friday!!), so start stocking your freezer with bananas.
Caramel Core Cups
3 small servings
4 frozen bananas
1/2 tsp vanilla bean powder
1 tbsp cacao powder
Caramel Core
3/4 cup dates
1/2 tsp vanilla bean powder
1/2 cup water
1/4 tsp salt (optional)
- Blend 2 of the frozen bananas with the 1/2 tsp vanilla bean powder for the vanilla ice cream. Set aside
- Blend the other 2 frozen bananas with the cacao powder for the chocolate ice cream.
- Fill each cup with half vanilla and half chocolate ice cream. Freeze for about 30 minutes.
- Blend all of the ingredients for the caramel until smooth.
- Transfer the caramel to a piping bag or a ziploc. Snip off the tip (or one corner).
- Remove the ice cream cups from the freezer. Insert the tip of the bag into the center of each cup, and squeeze while pulling up to create the caramel core.
I try not to play favorites with my recipes…but this is one of my favorites.
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