Imagine a creamy, luxurious ice cream that transports you straight to the vibrant streets of Mexico with just one spoonful. This Banana Cajeta Cashew Ice Cream is not just a dessert; it's a sensational journey of flavors that combines the richness of caramelized goat's milk, the sweetness of ripe bananas, and the nutty crunch of toasted cashews. Whether you're a dessert enthusiast or looking to impress your guests with a unique treat, this recipe promises to be a game-changer that will have everyone begging for seconds!
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 ripe bananas
- 1 cup cashew nuts
- 1/2 cup cajeta (goat's milk caramel)
- 1 cup coconut milk
- 1 teaspoon vanilla extract
Instructions
- Prepare the ingredients by peeling the ripe bananas and roughly chopping them into chunks. Ensure the bananas are very ripe for maximum sweetness and creamy texture.
- Toast the cashew nuts in a dry skillet over medium heat for 3-4 minutes, stirring constantly to prevent burning. This will enhance their nutty flavor. Allow them to cool completely after toasting.
- Place the toasted cashew nuts in a high-powered blender or food processor. Pulse until they are finely ground but not turning into a paste.
- Add the chopped bananas, coconut milk, vanilla extract, and half of the cajeta to the blender. Blend until smooth and completely combined, creating a creamy mixture.
- If you have an ice cream maker, pour the mixture into the machine and churn according to manufacturer's instructions, typically 20-25 minutes until it reaches a soft-serve consistency.
- If you don't have an ice cream maker, pour the mixture into a freezer-safe container. Freeze for 2 hours, then remove and stir vigorously with a fork to break up ice crystals. Repeat this process every hour for 3-4 hours.
- Once the ice cream is partially set, drizzle the remaining cajeta throughout the mixture, creating swirls of caramel.
- Transfer the ice cream to a sealed container and freeze for at least 4 hours or overnight to achieve the best texture.
- Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly. Scoop and garnish with additional toasted cashews if desired.
Tips
- Choose Ultra-Ripe Bananas: The riper the bananas, the sweeter and creamier your ice cream will be. Look for bananas with plenty of brown spots.
- Toast Cashews Carefully: Keep a close eye when toasting nuts to prevent burning. The goal is a golden color and fragrant aroma.
- Blending Technique: Blend ingredients thoroughly but avoid over-processing to maintain a smooth texture.
- No Ice Cream Maker? No Problem: The manual freezing method works perfectly - just remember to stir frequently to prevent large ice crystals.
- Cajeta Swirl Trick: Add cajeta in layers for beautiful caramel ribbons throughout the ice cream.
- Serving Suggestion: Let the ice cream sit for a few minutes before serving to achieve the perfect scoopable consistency.
- Storage Tip: Store in an airtight container in the freezer for up to a week, though it's so delicious it likely won't last that long!
Nutrition Facts
Calories: 385kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
