Roasted Banana Coconut Ice Cream with Chocolate Covered Almond Pieces

Ice cream is by far my favorite dessert. I always crave it. You would think that since I have my own ice cream maker, I would have a handmade batch on hand at all times. The truth is, I've only made real ice cream once. And it wasn't even for me! I have experimented with many alternative ice creams though. When I cook for myself at home, I always try to eat healthy and well. I don't worry about what I eat as much when my boyfriend and I prepare meals or go out. I love my burgers and will forever love him for introducing me to Queso, Texas style (Velveeta and Rotel). Having a balance in your diet is important. I give props to those who can restrict to the max, but for me, that is not possible. I love food too much! Anyway back to the ice cream. This is a non-dairy ice cream made with a base of bananas and coconut cream. The coconut cream gives off such a creamy texture!  The ice cream itself is made without any refined sugars. (Cane sugar is an ingredient in the chocolate used to make the chocolate covered almonds.) This is a super simple recipe that you can feel good about eating. 

 Roasted Banana Coconut Ice Cream with Chocolate Covered Almond Pieces

Ingredients:

For ice cream

4 ripe bananas
2 tbs coconut sugar
3 tbs melted coconut oil
1 can coconut cream (I use Trader Joe's brand)
4 tbs agave nectar
½ teaspoon almond extract
Juice from half a small lemon
¼ teaspoon kosher salt

For chocolate covered almonds

½ cup semi-sweet chocolate chips
½ cup slivered toasted almonds
1 teaspoon coconut oil
pinch of salt
generous pinch or two of coconut sugar

To make:

Preheat oven to 370 degrees F. Peel bananas and slice lengthwise. Lay bananas flat side down on a silpat or foil lined baking sheet. Sprinkle with coconut sugar and drizzle with the coconut oil. Gently roll bananas around the baking sheet to coat with the sugar and oil. Bake for 20 minutes. Remove from oven and let sit for 5 minutes. Add bananas and sugary goop to a food processor and blend till smooth. Scrape down sides of the bowl and add coconut cream, agave, lemon juice and salt. Blend again to incorporate all ingredients. Transfer food processor bowl to the fridge and allow mixture to cool for at least 15 minutes. Pour into ice cream maker and follow manufacturer's instructions.

Now it's time for the chocolate covered almonds! In a small saucepan over very low heat add your chocolate chips and and coconut oil. Stir constantly to prevent chocolate from burning. Once your chocolate is melted and smooth, remove from heat and mix in almonds. Stir to coat evenly and spread out mixture on a small baking tray lined with parchment or foil. Sprinkle with salt and coconut sugar. Place in the freezer to set.

About 2 minutes before the ice cream churning is complete, remove chocolate covered almonds from the freezer. Break apart with your hands or roughly chop. Add them to the ice cream.
After ice cream is done, transfer to a loaf pan and place in freezer overnight or for at least a few hours, until firm.

Afternoon Adventure & an Ice Cream Float

I don't know how long Clairmont Farms has been around but I've been driving by it for many years, it seems, and never once stopped to check it out. Until yesterday that is. I had a jar of Sweet Lady Cook's strawberry lavender jam and wanted to make something yummy with it. My intent was to go to the farm to purchase some culinary lavender and make a honey lavender syrup. 

Just driving into the farm felt magical. It looks like one of those French rustic farms you see in movies. The long driveway is lined with tall trees and to the left you see all the beautiful bushes of lavender. 

Their little shop is situated at the end of the driveway. They carry a variety of body care products as well as lavender infused teas, honey, salts, and other herbs and spices. I left with a jar of lavender rooibos tea, lavender infused honey and a bouquet of dried lavender just because it's so pretty. I took a quick walk through the lavender field before leaving. This place is just so darn cute. They even have picnic tables set up so visitors can bring and enjoy their lunch in this gorgeous place.

Having acquired that lavender honey, it was time to make something delicious. What better way to end a summer night than with an ice cream float.

Summer Ice Cream Float

What you will need:

Sweet Lady Cook strawberry lavender jam
Both vanilla and caramel ice cream 

(You can use just one flavor if you prefer) I used the Talenti brand gelato.
Lavender infused honey.
Club soda

How to prepare:

In a tall glass, add two heaping tablespoons of Sweet Lady Cook strawberry lavender jam. Using a muddler, mash down any larger chunks of fruit.
Add a scoop of each vanilla and caramel ice cream. Top with a generous spoonful of lavender honey. Pour in the club soda and enjoy. I forwent the straw on this one and dug in with a spoon.

Don’t feel limited to the ingredients in this recipe. I’m confident that any of Sweet Lady Cook’s jams would be great in an ice cream float. You can even change up the ice cream flavors and use regular honey to get new and fun flavor combinations.