Sometimes you have to reward yourself after all the hard work from keeping in shape. This banana ice cream with salted maple caramel sauce is 
just the treat you deserve!
Ice Cream:
Serves 6
- 5 organic bananas, peeled, sliced, and frozen overnight
- 3/4 cup whole milk
- 1/2 cup pecans, for sprinkling
Place bananas and milk in the blender. Blend until creamy. Store covered, in the freezer.
To change it up and add a little bit more taste you can blend 1/2 cup of peanut butter, chocolate, or chilled herbal coffee.
Salted Maple Caramel Sauce:
Makes about 1 cup
- 1/4 Cup unsalted butter
- 1/2 cup maple syrup
- 3/4 cup heavy cream
- 1/8 teaspoon coarse sea salt
Melt the butter in a medium saucepan over medium heat. Whisk in the maple syrup and bring to a boil. Whisk continuously for about 2 minutes. Slowly pour in cream. Bring the mixture to a boil while whisking often. Boil until the sauce thickens and coats the back of a spoon, this should take about 5 minutes. Remove from heat and whisk in salt. Pour into a glass jar or bowl, cover, and store in the fridge for up to a week.
Serve: Scoop ice cream in bowls, drizzle with caramel sauce, and sprinkle on the pecans.
Source: Deliciously Organic
