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Vegan banana foster 'ice cream'

Time 30 minutes
Yields Makes a generous quart
Vegan banana foster ‘ice cream’
(Ricardo DeAratanha / Los Angeles Times )

Candied pecans

1

In a non-stick skillet over medium-high heat, combine the sugar and oil, stirring frequently until the sugar is melted. Add the pecans and stir to coat completely. Remove from heat and spread the nuts out on a greased sheet of parchment paper to cool.

Bananas foster "ice cream"

1

In the bowl of a food processor, grind the nuts until they are reduced to a coarse meal, 2 to 3 minutes. Add the oil and sugar and continue to process until the nuts are reduced to a smooth paste, 3 to 4 minutes, scraping down the bowl as needed.

2

Add the bananas and continue to process until the mixture is smooth and creamy, about 3 minutes, scraping down the bowl as needed. Add the cinnamon, vanilla and rum if using, and pulse a few times to combine. Stir in the candied pecans by hand.

3

Spoon the ice cream into a glass or plastic dish and cover the surface of the ice cream with plastic wrap before freezing.


Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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