I’ve been reading lots of recipes for banana ice-cream lately with some peeps even making whole recipe books about it! And most others declaring that it is soooo good. I’ve been meaning to try it for a while, but I don’t usually eat bananas as I find them too starchy and just all too much really.
I’ve bought bananas a few times and cut it up and whacked it in the freezer with the intention of giving it a go, to see if it is ‘just like normal ice-cream’ as they say but every time I would forget and 3 months later – oops the frozen bananas are a bit too rank to do anything other than throw them away. (Sorry food waste police!)
After I nixed the peanut butter for peanut powder – less damaging unsaturated fat – I ventured to try Coconut Butter. So that’s not the oil but just the coconut meat mixed together to make a kind of butter.
So brought the jar home from my local health shop and was excited to try it. Open it up and… it is as hard as a rock! What the…
I’ve given up on coconut flour – that’s firmly in the too hard basket – it requires incredible patience and nearly a chemistry degree – and I have neither! Well no patience with cooking anyway – with people, that’s another story. I posted a coconut flour recipe run down on facebook last week from people who are far better at it than me – see it here.
My forte is melt and mix slices because they work like 99% of time – easy, easy, easy – and that’s the way I like it!
I had attempted the traditional recipes of this slice from ones found online however, firstly I don’t eat flour, so I balked at that ingredient.
I attempted to make one with coconut flour even allowing for the 1/3 cup to 1 cup of normal flour ratio as coconut flour is a whole other animal, however the result was too cakey, too dry, too sweet for a savoury dish and totally not the taste for which I was aiming.
I remember from my childhood days my cousins used to make this and I remember it being the same cakey texture. Nice for cake but not for this.
Steering a little away from peanut butter and chocolate this week, I thought I would revisit some of my white treats and create something new.
This is a step up from the White Chocolate Fudge recipe and is even more creamy and tastes even more like those chewy Milk Shake lollies of my youth. (I was sure my teeth were going to come out chewing those lollies.)