Do you ever get that feeling that what you are doing is not going to turn out well? Or maybe your grand idea is not such a good idea at all? Allow me to introduce you to banana soft serve flavored with chai spices.
I am radically late to trying out the banana soft serve craze. All you have to do is mix up frozen bananas! It will taste just like ice cream!
I considered these claims with a skeptic’s eye at best. Bananas cannot possibly top real ice cream. Truly, I never ate a chocolate-dipped frozen banana and thought, “Oh, wow, this tastes just like a hot fudge sundae!”
However, when a blogger friend invites you to post ice cream recipes along with other blogger friends and you do not own and ice cream maker, you improvise. And really, I wanted to find out what all the fuss over banana soft serve was about!
Suffice it to say when this recipe instructs one to to “serve immediately”, it is not a suggestion. It is an order.
The frozen bananas whipped up a remarkably smooth texture…that very quickly melted. From the time I put the soft-serve in a chilled bowl and carried it over to the window to take its picture, I had drips on hand. I live in an apartment. This was not a long walk.
And I’m not talking losing a little soft serve here and there either. I’m talking drips of the caliber you would expect when the sun finally comes out on a winter day and zeroes in on an icicle. Things melt fast. Then, just when I thought things could not possibly get worse, my camera battery died mid-click. I’m not even making this up.
Alas, all was not lost. I made a ginger caramel sauce to pour over the soft serve, and that turned out quite nicely. With fall fast approaching, keep this sauce in mind as a dip for sliced apples. Or drizzle it across a piece of apple pie. I’m seeking redemption in the form of apple ice cream.
If you too are without an ice cream maker, don’t fret. Your fate is not necessarily the same as mine. This week, the group of blogger friends I mentioned earlier teamed up to share ice cream recipes and bring you an all-things ice cream giveaway. Check out our blogs to see all of our creative ice cream recipes throughout the week:
Ashley at Spoonful of Flavor // Ashley at Cookie Monster Cooking // Madison at Wetherills Say I Do // Erin at The Speckled Palate // Julia at Tag & Tibby // LeAndra at Love & Flour // Molly at Hey There Sunshine // Nick at Macheesmo // Meredith at Meredith Noelle // Heather at Sugar Dish Me // Linda at Brunch with Joy // Katie at Twin Stripe // Erica at Crumby Cupcake // Beth at bethcakes // Meghan at Cake ‘n Knife // Dan at The Food in my Beard // Bethany at Bethany Grow // Cate at Chez CateyLou // Susannah at Feast + West
One lucky winner will receive a BIG ice cream making prize pack that’s worth more than $265. See the Rafflecopter below to enter. The prize pack includes:
- A Cuisinart Pure Indulgence 2-Quart Automatic Frozen Yogurt, Sorbet, and Ice Cream Maker with double-insulated 2-quart freezer bowl // $165 value
- A Chef’s Choice Waffle Cone Express Ice Cream Cone Maker // $70 value
- Set of four 6-ounce Tovolo Mini Sweet Treats Tubs // $13 value
- A Zeroll Original Ice Cream Scoop // $19.95 value
What did I end up doing with all of my melted banana soft serve? When life hands you melted “ice cream”, you make a milkshake. Enjoy!
Chai Banana Soft Serve with Ginger Caramel Sauce
Yield 3 -4 servings of soft serve, 8 ounce jar of caramel sauce, plus a tad more
- For the Soft Serve
- 4 ripe bananas, frozen*
- 3/4 teaspoon ground ginger
- 3/4 teaspoon cinnamon
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon nutmeg
- 1/8 teaspoon clovers
- 1/8 teaspoon ground cardamom
- pinch of salt and black pepper
- 1/4 cup almond butter
- For the Caramel Sauce
- 1 cup heavy cream
- 1 1/2 tablespoons peeled and grated ginger
- 1 cup granulated sugar
- 1/4 cup water
- 2 tablespoons unsalted butter
- 1/8 teaspoon salt
- To make the soft serve, simply blend all ingredients in a food processor or blender until smooth and creamy.
- Eat quickly!
- To make the caramel sauce, bring the cream and grated ginger to a simmer in a small saucepan over medium-high heat. Once a simmer is reached, remove the saucepan from the heat and allow the mixture to steep for 20 minutes. Taste the cream after 20 minutes, and if you want more ginger flavor, allow the mixture to sit for another 10 minutes.
- Strain the cream through a fine-mesh sieve into a bowl, pressing gently on the solids to extract the full ginger flavor (don't press too hard or the ginger flavor will turn vegetal).
- Next, combine the sugar and the water in a large saucepan over medium-high heat.
- Stir just until the sugar in moistened, then allow the mixture to come to a boil. Do not stir, but give the saucepan a swirl from time to time. You are looking for the sugar mixture to become a deep amber, and this will probably take 9-12 minutes.
- Remove this saucepan from the heat once the deep amber color is achieved and the mixture smells like caramel.
- Gently pour in a bit of ginger cream. The mixture will bubble-up furiously, so be careful not to burn yourself.
- Return this large saucepan with the caramel sauce to low heat and whisk in the remaining cream.
- Next whisk in the butter and salt and until smooth.
- Remove the caramel sauce from the heat and allow to cool for a bit. The sauce is good served warm or at room temperature. It will thicken as it cools.
*Peel the bananas and break them up into chunks before you freeze them.
- Enter the giveaway through the Rafflecopter widget below. Everyone gets a free entry! You can enter multiple times, up to 20 additional entries by following the ice cream week contributors on social media. (If you’ve followed in the past, that counts! Just enter the info as prompted.) All entries will be verified. No purchase is necessary to win.
- The giveaway is open until Monday, Sept. 7, 2015 at 10 a.m. EST. One winner will be chosen at random and emailed within 48 hours. Winners must claim prize within 48 hours of initial contact. The retail value of the prize is $265. Prizes shown in the graphic are the only ones available.
- Open to U.S. residents with a valid shipping address only. Must be 18 years of age as of Aug. 17, 2015.