Banana Ice Cream with Salted Bacon Fudge Sauce


Because. Because because. Because it is summer, because it is hot and humid, because you’ve been freezing those too-brown bananas and saving the fat after cooking bacon, right? Phew!

Banana Ice Cream
3 bananas, frozen, peeled and chopped into chunks
2 tablespoons coconut milk
1 teaspoon vanilla extract

In a food processor, combine all ingredients. Pulse a few times then allow to blend until smooth. You may need to stop the processor and push down the ice cream around the edges a few times as well.

Salted Bacon Fudge Sauce
1/4 cup 70% (or higher) dark chocolate, chopped
1 tablespoon cocoa powder
3 tablespoons maple syrup
2 tablespoons coconut milk
2 tablespoons bacon fat
1 teaspoon vanilla extract
1/2 teaspoon sea salt

In a double-boiler (a small bowl set over a small pot with few inches of water boiling but not touching the bottom of the bowl), melt the chocolate while stirring gently. Once melted, add the rest of the ingredients and continue stirring until all ingredients are well incorporated. Allow to cool for a minute or so while plating (or… or bowling, really) your ice cream. Generously pour the salted fudge sauce over each bowlful. And of course, crumbled crispy bacon bits and banana chips are utterly implied as toppings for this dessert. Who do you think I am? Serves 2. Make it romantic.


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