Make Ice Cream This Weekend

Brown butter banana ice cream, specifically

This has been a BUSY WEEK. I’ve been going back and forth into the city for interviews, TV appearances, and events, all while getting ready for another event this weekend and leaving for a work trip. It never stops.

Quick lunches are a must in weeks like this. I have a jar of Green Goddess in my fridge to make quick wraps and it hits the spot. It’s similar to the wrap I shared on Wednesday but simpler with sliced cucumbers—the perfect energy boost.

Amidst it all, I’ve been perfecting a new date ball recipe and made the best brown butter banana ice cream. I finally got a Ninja Creami because I loved Jamie’s so much. If you don’t have an ice cream maker (or patience), just freeze the mix for a few hours until it’s scoopable. It doesn’t matter how you make yours as long as you do. It’s incredible.

• I had two TV appearances the other day and wore my new cashmere hoodie from Marea. I LOVE it—as soon as I saw it I knew it would be one of my new faves.

• This is the lemon juicer I’ve been using lately. It has a juice reservoir in the bottom and a pour spout.

• My kids love our new griddle. It’s like we have a little restaurant in our kitchen.

• Combing through Giada’s new book and Eden’s book that comes out in April. The recipes in both look so good.

Brown Butter Banana Ice Cream with Maple Tahini Sauce

Ingredients

• ¼ cup unsalted butter (½ stick)

• 5 ripe bananas, sliced

• ½ cup dark brown sugar

• ¾ cup heavy cream

• ½ cup Cocojune yogurt

• 1 tablespoon vanilla paste

• ½ teaspoon cinnamon

• ½ teaspoon salt

Directions

1. Heat the butter in a saucepan over medium heat. Melt the butter, swirling occasionally. Continue swirling as it becomes frothy on top and brown specks form at the bottom of the pot. It should start to smell nutty.

2. Add the bananas and stir to combine. Once the bananas are coated in butter, stir in the brown sugar. Bring to a boil, then turn down the heat and simmer for 5 minutes.

3. Combine the heavy cream, Cocojune, vanilla, cinnamon, and salt, then add it to the pot and stir to combine. Cook for 4-5 minutes for everything to come together.

4. Use an immersion blender or high-powered blender to blend it together until completely smooth, with no lumps remaining.

5. Pour into a Ninja Creami jar (you’ll need about 1½) or in a loaf pan. Cover the container tightly and freeze until completely solid if using the Ninja Creami. If you’re using a loaf pan, freeze for 4-5 hours.

6. If you’re not using a Creami (or other ice cream maker), scoop the ice cream directly from the pan and spoon Maple Tahini Caramel on top (recipe below). If you’re using an ice cream maker, churn the frozen ice cream based on your ice cream maker’s instructions. Scoop and serve with Maple Tahini Caramel.

For the Maple Tahini Caramel

Instructions

• ¼ cup tahini

• 1 teaspoon vanilla paste

• ¼ teaspoon cinnamon

• Pinch of salt

• 2 tablespoons + 1 teaspoon maple syrup

Directions

1. Whisk all the ingredients together in a large bowl until smooth. Store in an airtight container in the fridge and use it to top ice cream, apples, or other treats.