HOMEMADE CLEO’S BANANA ICE-CREAM
“CLEO’S” Vegan Peanut Butter Cups by Go Max Go, processed with ripe bananas, Roland Classic Coconut Milk and maple syrup. Frozen to desired consistency. Topped with soy or coconut whipped cream. Sprinkled with shaved Thumb’s Up Go Max Go candy bar and topped with a fresh cherry!
Makes 4 cups
4, 1.5 oz. “CLEO’S” Peanut Butter Cups by Go Max Go Foods
3, very ripe med. size bananas
14 oz. can Roland brand CLASSIC COCONUT MILK (this brand contains a higher ratio of fat to liquid, which is what we want when making ice-cream, whipped cream or margarine from a coconut milk base), chilled till very cold
2 T. grade A maple syrup
2 T. brown sugar
1/8 t. salt
either soy or coconut whipped topping (optional)
1, 1.3 oz. “Thumbs Up”, Go Max Go vegan candy bar, shaved over large holes of grater into separate bowl
fresh Bing cherries for garnish
Combine peanut butter cups and bananas in food processor, then process till as smooth as you can get it.
Add cold coconut milk, then process till a thick mousse-like texture is achieved – this will take a few minutes, so turn processor off every 30 seconds, so it doesn’t overheat.
Add maple syrup, brown sugar and salt; process again till very thick.
At this point you can serve this delicious dessert as a mousse topped with Thumbs Up” crumbles.
Or, place in covered container that fits the amount of dessert. Wrap the container in a cloth napkin or dish cloth. Place in a gallon size plastic freezer bag, seal and freeze till the dessert reaches the desired consistency you want. The towel and bag keep it from freezing too quickly.
To serve: Scoop into serving dishes, top with whipped topping; sprinkle with shaved “Thumbs Up” crumbles, add a fresh cherry to the top and you’re ready for dessert!
Notes: Be sure to use the canned coconut milk, not the half gallon type found in the dairy section in the grocery. The canned is used primarily for cooking; the half gallons primarily for drinking. We want high fat content.
CHEF DAVIES-TIGHT™ 