Can you believe summer is almost over?! It’s crazy to think about, and stressful because the end of summer means it’s very close to my wedding! It feel’s like October 28th is creeping up fast and my to do list just gets longer by the day. I have to sample a few more wedding cakes before I finalize my plans for what I’m baking, I have to set up a food tasting with our caterers to finalize that menu, design my vegetable arrangements with my best friend…the list goes on and on! Sorry, did I say work?
Lot’s of coffee and treats have been powering me through this crazy time of work and planning. I have a bit of a sweet tooth and with these hot and hazy days of late summer, my go-to dessert is cool and creamy ice cream. Seriously, I’ve been crushing on ice cream hard the last week and have come up with three new recipes! They all start with my favorite frozen banana base, aka “nicecream” in the food world (I’m so trendy!). Today I’m sharing a fully-loaded version, studded with giant brownie chunks and toasted meld-in-your-mouth walnuts, all paired perfectly with a creamy slightly-nutty almond and dash of sweet maple syrup ice cream base. Pure bliss! If you haven’t checked out my last post for giant lentil brownies, I suggest you head on over and whip up a batch for the brownie part in this treat!
I have a bit of a confession to make; I don’t have a ice cream scoop! Which is crazy considering I spend 90% of my time in the kitchen cooking. It’s actually hard not having one because when I make muffins or cookies I cannot easily scoop the batter and dispense it on the pan in perfect portions. I usually wind up using a tablespoon and creating a giant mess. Par for the course with me. Whenever I go over my parent’s house and bake, or anyone’s house for that matter I feel so fancy and luxurious using a scoop. Guess it’s time I bite the bullet and shell out the $3 to get one…
Scoop or no scoop, you can still enjoy this frozen treat. The best part about this recipe is it only requires one bowl (really blender) and no fancy ice cream maker. Let the regular people have ice cream!!
Maple Almond Brownie Blast Nice Cream
4 super ripe medium bananas, peeled and frozen in chunks
3 Tbsp almond butter
3 Tbsp maple syrup
1/2 tsp vanilla extract
1 giant lentil brownie, diced in small pieces
1/2 cup toasted walnut pieces
1/4 cup cacao nibs or mini chocolate chips (optional)
- Blend the bananas, almond butter, maple syrup, and vanilla extract in a high speed blender. Add a splash of non-dairy milk if using a food processor to help blend. Fold in the brownie pieces, walnut pieces, and cacao nibs.
- Line a 9×9 baking pan with wax paper, all the way up the sides. Spread the ice cream mixture evenly in the pan and let freeze for at least 3 hours. The longer you freeze it, the harder it will become. Store in the freezer with saran wrap over the pan for up to 3 days. If you want it to last a bit longer, transfer the ice cream into a air-tight container and store for up to a week.