Since it is finally warmer in NYC I figured people are going to start craving ice cream. So I thought this would be a good time to share my recipe for the “Mexican Banana Split” I made at my culinary’s school public dinner. You aren’t going to believe this, but YES it’s Vegan!
1) Heat coconut oil in a medium saute pan and turn the heat to medium.
2) Slice the bananas in half lengthwise and then in half widthwise to create 4 long flat pieces. Repeat with the remaining bananas.
3) Combine the maple crystals and cinnamon together.
4) Saute the bananas until lightly browned, then sprinkle with the cinnamon sugar and cook for 30 more seconds.
5) Remove the bananas from the saute pan and place in the refrigerator
Coconut Ice Cream 2 14-oz. cans coconut milk
1T agar flakes
1 vanilla beans
Pinch of sea salt 1t coconut extract 1t vanilla extract
1/3 cup of maple syrup 1/2 cup brown rice syrup 1 stick of Mexican cinnamon
1) In a medium saucepan, use a wire whisk to combine the coconut milk, agar-agar, and sea salt. Add vanilla beans and stick of Mexican cinnamon
2) Bring to a simmer, cover, and cook over medium-low heat until the agar is completely dissolved, stirring often.
3) Remove from the heat and discard the vanilla beans and cinnamon stick.
4) Stir in the vanilla extract, coconut extract, brown rice syrup and the maple syrup. Whisk together.
5) Pour into shallow pans and cool in the refrigerator for approximately 45 minutes, until firm.
2T cups fresh lime juice 2T maple crystals
1) In a metal bowl set over a saucepan of barely simmering water combine chocolate and water and stir until chocolate is melted and sauce is somewhat smooth, about 20 minutes. (Most of the water will have evaporated and mixture will have thickened slightly)
2) Remove bowl from heat and stir in almond milk and vanilla until combined well. Cool sauce completely and transfer to a squeeze bottle. Keep the sauce, covered and chilled until use