Maple banana sundaes with black + white ice cream

Maple-banana sundaes with black + white ice cream

This post was created in partnership with Califia Farms.


I woke up the other day and realized I’m one of those people who can’t function without coffee. Every time I’ve nearly set our place on fire.. it’s because I didn’t have coffee. Every time I’ve accidentally sent an email to the wrong person.. it’s because I didn’t have coffee. Every time I’ve done something stupid in the kitchen – like spill lemon juice all over the floor (which resulted in me having to clean and sand and reseal the prima donna tiles at 6AM) (we’ll talk about those later).. it’s because – you guessed it! – I didn’t have coffee. I made the connection the other morning (after I wasted spent three hours tending to aforementioned tiles) and decided I needed to do something about it because my dependence on caffeine is growing and, to be honest, that totally freaks me out. I don’t like that I require an addictive substance to think clearly or get moving in the morning. And I especially don’t like that I need three or four cups of it to feel like myself. I mean, I generally wake up between 4 and 5AM but I’m not a fully-functioning human until 8 or 9.. unless I have coffee.

And that’s a problem.

My immediate solution was simple: I swapped my big ass coffee mug with a baby mug (that’s half the size), and went from 3-4 big coffees (48-64 ounces) to 2-3 small coffees (16-24 ounces) a morning. And while the headaches have been persistent and enough to drive any person to the looney bin, I know they’ll eventually subside along with what would appear to be a pretty significant caffeine addiction. Because 64 ounces of coffee a day? That’s preposterous. Seriously. That is an absurd amount of coffee to be drinking.

But one thing I really love about coffee is the flavor. It’s bitter, but not too bitter. Earthy, but not overly so. And, to be honest, starting my day with a few big mugs of it is my idea of comfort. So I’ve had to get creative in finding other ways to get my coffee-comfort fix because sometimes 16 ounces of the rich, liquid goodness just doesn’t do it for me. I’ve tried snacking on a few squares of coffee-studded dark chocolate and banana bread made with (decaf) coffee grounds (my coffee-hating husband ate it and didn’t even notice there was coffee in it) (HA), but I’m never fully satisfied. So I came up with a hella decadent and insanely luscious coffee-flavored ice cream that checks alllllll the boxes. Especially when paired with pan-fried maple bananas, some coconut whipped cream, and a drizzle of salted hot fudge sauce (for good measure). It is literally comfort-in-a-bowl (and it blows my early-morning comfort-in-a-mug outta the water).

So let’s recap what we learned today: caffeine addiction is a real thing, 16 ounce coffee mugs = bad news, banana bread masks the pungent flavor of coffee, and ice cream makes everything better.

HUGS.

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Notes: The layers of flavor and texture in this sundae are outta this world good; salty, crunchy, chewy, sweet, creamy, etc. It is no exaggeration when I say it’s the sundae of my dreams. While I’m all about fried bananas over here, oven-roasted bananas could be just as nice (though I’m not sure how crunchy they’ll get) (which is what I love about fried bananas). If you can’t get your hands on the ingredients for the salted hot fudge sauce, give my easy caramel sauce a go. Also: I fully support dousing the sundae with a shot of (decaf) espresso for some affogato action. It is GOOD.

This post is sponsored by Califia Farms, maker of my favorite non-GMO + carrageenan-free almondmilk (amongst other delicious beverages). All opinions are my own, and I think Califia rules. 

MAPLE BANANA SUNDAES

Maple bananas
2 ripe bananas, cut into thick slices
1 tablespoon refined coconut oil
2 tablespoons pure maple syrup

To assemble the sundaes
Black & white ice cream, recipe follows
Coconut whipped cream
Salted hot fudge sauce
Dry roasted peanuts, roughly chopped
Coffee beans, crushed
Fresh strawberries, sour cherries, etc.

Add the banana slices to a small bowl and toss with oil. Set a medium skillet over medium-low heat and lightly grease with oil. Once the skillet is heated, line with banana slices and then drizzle with maple syrup; cook for 2-3 minutes on each side, just until caramelized. Remove from heat and finish with sea salt.

To assemble the sundaes, line four glass jars (or bowls) with a few bananas then a couple scoops of ice cream (I like to pack a couple of bananas between the scoops). Top with coconut whipped cream, hot fudge sauce (or maple ganache if you’re tryin’ to reduce your processed sugar intake), peanuts, coffee beans, berries, etc. Enjoy immediately.

Yield: 4 sundaes

Black + white ice cream

Notes: This is my new go-to ice cream base – cashews + cacao butter + coconut milk work together to create a luscious texture that blows any other ice cream I’ve ever made outta the water. If you can’t get your hands on the black & white, use 3/4 cup cold brew coffee + 3/4 cups unsweetened almondmilk in place of the black & white measurement. If you’re not a fan of coffee (like Thom) simply replace the black & white with unsweetened vanilla almondmilk (toasted coconut would be delicious, too). If you don’t have a scale, 60g of cacao butter is right around 6 tablespoons of melted cacao butter. For sundaes, I prefer ice cream that’s a little less sweet so if you’re eating the ice cream on its own, increase the maple syrup to 1/2 cup. Oh, and if you don’t have an ice cream maker or a high speed blender/food processor, you can totally freeze the base as ice pops (and dip ’em in homemade magic shell).

BLACK + WHITE ICE CREAM

2 ounces (60g) cacao butter (see notes above)
1/3 cup (85g) pure maple syrup
1 1/2 cups (300g)  Califia Farms black & white

1 can (13.5 oz) full fat coconut milk
1/2 teaspoon maple extract
, optional
1/2 teaspoon sea salt flakes
1 cup (130g) raw cashews, soaked 4+ hours or overnight

Melt the cacao butter in a medium saucepan set over medium heat. Once melted, stir in the maple syrup, black and white, coconut milk, maple extract, and salt. Bring to a light boil, cook for 30-45 seconds, then remove from heat. Transfer the mixture to a large glass bowl, cover with plastic, and refrigerate for 3-4 hours. Once the mixture has chilled through, discard the cashew soaking water and add the cashews to the base of a high speed blender, such as a Vitamix. Add the black & white mixture and blend on high speed until smooth; about one minute. Transfer the mixture back to the bowl, cover with plastic (make sure you press it into the top of the mixture to prevent a film from forming), and refrigerate for at least four hours (overnight is best). Once chilled, transfer the mixture the the bowl of your ice cream maker and mix according to the manufacturer’s instructions. Serve ice cream immediately or transfer to a freezer-safe container and press a piece of plastic wrap into the ice cream before covering with a lid. Depending on the temperature of your freezer, you may need to thaw the ice cream for 15-20 minutes before serving.

If you don’t have an ice cream maker, you can pour the ice cream base into ice cube trays and freeze until solid. Once solid, blend in blender or food processor (you’ll probably have to add a bit of additional liquid) then transfer to a freezer-safe container to freeze through.

Yield: About 1 quart

Maple-banana sundaes with black + white ice cream

31 Comments

  • Reply Abby @ Heart of a Baker 21 July 2016 at 8:52 AM

    HOOOLY SHIT. But really, thinking to use Califia’s Black and White to make ice cream is freaking brilliant. Coffee addiction is real, I used to rely on 2-3 cups and now I’m down to strictly 1, or else I get the coffee crazies (like typing really hard and fast and being crazy). Brb, gonna go raid Whole Foods for all the Califia now. xo

  • Reply Chelsea | Baked Greens 21 July 2016 at 9:12 AM

    I know hard-core coffe lovers like to hate on decaf, but DECAF! I love the flavor of coffee but can’t handle the caffeine-I get all sweaty and uncomfortable when I drink regular coffee- so I always drink decaf. Just make sure you’re buying water-processed decaf so it’s not full of chemicals, or opt for organic and it will be water processed automatically. Seriously, decaf isn’t scary or tasteless! Which reminds me, I have extra cold brew in the fridge and HAVE to make this ice cream ASAP. ❤️

  • Reply valentina | sweet kabocha 21 July 2016 at 9:13 AM

    Looks delicious!! I’m a coffee lover too, especially since moving here in the USA, where I bought a Chemex and I started buying whole coffee beans – I’m in love with the Sumatra/Indonesia ones!

  • Reply Kiran 21 July 2016 at 9:32 AM

    very nice recipe. What are the possible substitutes for Cacao butter? I realize you may not have tried them but curious

    thank you

    • Reply Ashlae 7 August 2016 at 5:39 PM

      Hi Kiran –

      I wouldn’t recommend substituting anything for the cacao butter. Though, if you absolutely cannot get your hands on cacao butter, you can substitute coconut oil.

  • Reply Edlyn 21 July 2016 at 10:40 AM

    You got this!! Indians have tea addictions and we make no steps to remedy it. Apart from eventually yellowing teeth, it’s not that bad though. Plus we have tiny tea cups. So you’re on the right path. Love the photos in this post. I want to jump right in them. I would love to make a pistachio version of this. Thanks for the recipe and inspiration.

  • Reply Leslie 21 July 2016 at 11:22 AM

    Reading that you used to drink 64 ounces of coffee a day made me gasp. OMG! I used to be right up there with you but I ditched coffee a few years ago and have never felt better. Although I don’t drink it anymore I can totally get behind a little coffee in my ice cream. I just ordered the cacao butter but am debating whether I want to pull the trigger on the ice cream maker. I need it, right?

  • Reply Amber | Loves Food, Loves to Eat 21 July 2016 at 11:53 AM

    OMG the addiction is so real. I’m addicted to everything about my morning coffee ritual… the smell of the beans, the steam coming off the mug, the comforting strong flavor of straight black coffee…. that first sip. IT’S TOO GOOD.

  • Reply hannah 21 July 2016 at 12:58 PM

    Ooohhhhh my lawddddddd, this looks stellar. I may have to use your ‘if you don’t have an ice cream maker” trick – what a good idea!!

    This might be a pointless suggestion, but I make coffee at home and bring it to work in an insulated mug…I definitely drink it wayyyy slower that way than on the weekends, when it’s rapidly losing heat. I totally understand the appeal of drinking out of beautiful ceramic mugs, though, so my point may be moot. Either way, good luck!

  • Reply Maya | Spice + Sprout 21 July 2016 at 1:35 PM

    I totally feel ya! I recently stopped drinking coffee BUT I work in a coffee shop… Not the easiest place to quit drinking the stuff. The smell of freshly ground coffee is just TOO GOOD. Anyways, these sundaes look totally amazing and I am always down for anything coffee flavoured xo

  • Reply Gemma 21 July 2016 at 3:53 PM

    This ice cream base looks hella creamy and luscious!!! What a great recipe Ashlae! :-)
    Btw, have you tried replacing some of your cups of coffee with tea?

    xo

    • Reply Ashlae 7 August 2016 at 5:42 PM

      Hi Gemma –

      I have and it just doesn’t do it for me. I drink coffee mostly for the flavor, not for the caffein/habit of drinking something warm in the morning. I so wish I was a tea drinker, though!

  • Reply Abby 21 July 2016 at 6:09 PM

    I agree about being freaked out by an addiction. But it’s SO GOOD. So I justify by saying “well at least I don’t smoke”. Haha!

  • Reply Jane 22 July 2016 at 1:53 PM

    I’m just finishing my third year medical school, and am definitely on the 64 oz/day coffee diet. You’ve just inspired me to cut this down drastically – something I’ve been wanting to do for some time.

    Bring on the headache….! Thanks for the motivation

  • Reply Annaliese 22 July 2016 at 10:58 PM

    Oh man!!!!! Yeah. I feel that coffee addiction. Grad school did me in, but, I have been weaning off. Yesterday I did zero caffeine! Success!!! The ice cream situation sounds so good!!! I don’t do cashews so may try macadamias. Good luck with your coffee reduction, you can dooo iiiit!!

  • Reply Claudia | The Brick Kitchen 23 July 2016 at 2:57 AM

    I was exactly the same – the worst frontal headache by midday if I didn’t have a coffee, and since I don’t have a coffee machine in my new flat in Melbourne it was becoming a very expensive habit! I LOVE the taste of coffee though, and sitting down with a flat white and a slice of whatever cake I have lying around is my favourite thing – so I’ve gradually managed to cut down to about 3 coffees a week – no headaches or dependency, but I still get to enjoy them when I have time to!
    LOVE the sound of these sundaes too – incorporating espresso into everything possible is the best. And those caramelised bananas!! I’ve been putting slices of caramelised banana on my morning bircher lately and love it – can imagine how good it would be on ice cream <3

  • Reply Heather 23 July 2016 at 6:26 AM

    As a fellow coffee addict, I feel your pain. I’ve been trying to cut back for weeks but I always cave come mid morning. A friend of mine recommended a blend of decaf and regular so I think I’ll give that a whirl next week. As for these sundaes, they look delicious. I don’t have a blender or an ice cream maker (I know I know) but those caramalized bananas are going straight to my jar of overnight oats.

    • Reply Ashlae 7 August 2016 at 5:46 PM

      Hi Heather –

      A friend of mine recommended the same thing! I’ve been enjoying a half-caf blend for the past week and it’s been GLORIOUS. Even better? I can’t even tell the difference. ;) And yes to caramelized bananas on overnight oats.. and waffles and pancakes and chia pudding, too.

  • Reply Hanna 23 July 2016 at 6:48 AM

    I feel ya with the coffee addiction… I definitely have one too. It’s bad when you need coffee to actually make coffee. So many times have I put the full beans in the coffee maker before grinding them up, or pouring the cold water straight onto the grounds instead of heating it up first. Yikes! haha.

    I hate iced coffee (gotta have it as hot as possible without burning my tongue) but coffee ice cream is something I can definitely get behind! This recipe looks amazing.

  • Reply Liz V. 25 July 2016 at 11:59 AM

    Don’t forget the H2O 🤗 I was drinking a lot more coffee than usually my last grad school quarter…knew it…said once my tests were over I’d cut back…and then got a kidney infection the weekend of my tests. The universe was kicking me in the ass for my caffeine to water ratio 😭

  • Reply Josie 25 July 2016 at 12:03 PM

    Pan fried bananas!?!?!?! You are my hero.

  • Reply Chelsey @ Chelsey Crafts 26 July 2016 at 11:45 PM

    I fully support your caffeine addiction…mainly because it makes me feel better about mine :P and may encourage to keep awesome recipes like this to keep on coming.

  • Reply Sherry 29 July 2016 at 5:50 PM

    I have to second Chelsea’s comment: in fact, I would go farther and say that decaf drinkers are the true coffee lovers. They’re not drinking it because they need it, for the energy buzz, for any other reason — they drink it for nothing about the taste! That’s pure coffee flavour love for you. We can’t deal with the caffeine around here either, but the taste and aroma are too incredible, so high-quality local-roasted organic/swiss water decaf is what we have, and we’re happy.
    Less than happy-making is the fact that we can’t seem to get Califia products in Canada (yet) — so I’ll be working on a modification of this idea with a combination of rich nut milk and (you guessed it) my own cold-brewed decaf …
    Thanks SO much for the inspiring recipe idea!

    • Reply Ashlae 7 August 2016 at 5:48 PM

      Hi Sherry –

      I’m all about that flavor, too! I’ve started drinking a half-caf blend and can’t even tell the difference. ;) Sorry about the accessibility issue with Califia but a little birdie told me they’re working on distributing there. WOOT.

  • Reply Abby | Lace & Lilacs 31 July 2016 at 10:46 AM

    These photos are gorgeous, Ashlae, and that ice cream looks TO DIE FOR. <3

  • Reply Lyndsay // Coco Cake Land 4 August 2016 at 9:48 AM

    GULP. These look rickdiculously delicious!! Love the shadows in the strawberry pic.

  • Reply Steph 6 August 2016 at 12:12 AM

    I used no substitutions and followed the instructions closely, and my ice cream still turned out extremely icy.

    • Reply Ashlae 6 August 2016 at 7:04 AM

      Hey Steph –

      BUMMER! 1) Was it pretty difficult to scoop, too? 2) What brand of coconut milk did you use?

      • Reply Steph 6 August 2016 at 7:47 AM

        I used Thai Kitchen (full fat coconut milk)- maybe this was the issue? The ice cream was hard to scoop, even after letting it sit out for a while. I did make your coconut oil brownies last week though (they were fabulous!), and I’ve also made your thai peanut stir fry with tofu recently (I love this recipe, too, and a friend who I made it for asked me where to find the recipe because she loved it as well), so I know that your recipes really tend to work!

        • Reply Ashlae 6 August 2016 at 9:18 AM

          Hi Steph –

          I always make ice cream with Aroy-D coconut milk, as it’s guar gum-free and really the only brand I trust. However, I doubt that was the issue as Thai Kitchen is decent quality. It sounds to me like your freezer is too cold. Ours is set at 0°F and results in ice cream that is soft and scoopable after only a few minutes of thawing.

          • Steph 6 August 2016 at 11:50 AM

            Okay, thank you for the response. I appreciate it! And I know I should leave a comment on so many other of your recipes that I’ve tried in the past and have worked so well for me (Lazy girl peanut butter cookies are go-to for me, and tahini brownie bites are one of my favorite recipes I tried from your blog).

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