Banana Caramel Pecan Nice Cream, you have won me over!

Friends, you will not believe how EASY this is to make.  So easy in fact, that you could have this every day, and enjoy to your hearts content without too much guilt. Because, it’s January after all and everything and everyone is all about resolutions and starting over with the diet plan so I’m told. Yes, I realize I’m a tad bold to be posting ice cream recipes in January, but I couldn’t help myself!  It’s just too delicious, too easy, and mostly healthy. :)I mean you could basically eat this every day because it mostly is bananas, and healthy pecans, with a smidgen of sugar and cream.

Here are a couple quick tips about this yummy Banana Caramel Pecan Nice Cream!

I played around with a few different caramel recipes, some where my own creation and some were not.  In the end, the Pioneer Woman’s caramel recipe was the stand alone winner.  It’s pure perfection in my book and I felt it absolutely necessary to include it in the recipe.

Toasting the pecans is a MUST!  Please don’t skip this step friends, toasting the pecans give them that perfect crunch and brings out the nutty taste.

Serve this dish right away!  The banana ice cream melts quickly, so pureeing the bananas needs to be the last step.

Banana Caramel Pecan Nice Cream

Print Recipe

Easy and delicious Banana Caramel Nice Cream! Made with frozen bananas, toasted pecans and a creamy caramel topping!

Servings	Prep Time
2 servings	10 minutes

Cook Time	Passive Time
10 minutes	2 hours

Servings Prep Time 2 servings 10 minutes

Cook Time Passive Time 10 minutes 2 hours

Banana Caramel Pecan Nice Cream Print Recipe Easy and delicious Banana Caramel Nice Cream! Made with frozen bananas, toasted pecans and a creamy caramel topping! Servings Prep Time 2 servings 10 minutes Cook Time Passive Time 10 minutes 2 hours Servings Prep Time 2 servings 10 minutes Cook Time Passive Time 10 minutes 2 hours

Ingredients

Caramel Sauce from the Pioneer Woman

• 1 tablespoon butter
• 2 tablespoons half and half
• 1/4 cup brown sugar
• 1/4 teaspoon vanilla
• 1 pinch salt 1 to 3 pinches as desired

Banana Ice Cream

• 2 large frozen bananas
• 1/3 cup pecan pieces

Servings: servings

Instructions

Prepping the bananas

1. Place the peeled bananas in an airtight container in the freezer. Freeze for a minimum of two hours.

Toasted the pecans

1. In a dry skillet over medium-high heat spread the pecans evenly in the pan
2. Stirring constantly, toasting the nuts for approximately 5 minutes, being careful not to burn them.
3. When the nuts are finished, reserve a small amount of the pecans for topping your ice cream, and put the rest in a bowl to use later.

Caramel Sauce

1. In the same skillet, turn the heat back on to medium heat. Melt the butter and then add in the brown sugar, half and half, vanilla, and salt. Stir constantly until the sauce begins to bubble a bit.

   
2. Turn the pan down to low and let simmer for 5 minutes. Then, turn off the heat and set the pan aside.

   

Banana Ice cream

1. Take the bananas out of the freezer and break up into chunks. Place in either a high speed blender, or food processor.

   
2. On low speed start blending the bananas for 1 minutes until crumbles form. ( Just a heads up, It will be very loud!)

   
3. Now, turn the speed up to high and blend for another minute or two until your bananas look like this, oh ya!

   
4. Add in your bowl of pecans and pulse until the pecans are well mixed in.

   
5. Now, for the moment you've been waiting for, scoop your banana ice cream into a bowl and drizzle with the caramel sauce and top with remaining pecans. And if you feel extra ambitious, top with a little sea salt if desired. Enjoy, friends!