Butter Pecan Nice Cream
Banana nice cream gets a flavor upgrade here with toasted-tasting pecans and a hit of cinnamon that does the work butter usually does in a butter pecan ice cream, without needing any. Frozen bananas blended with a splash of milk and maple syrup turn dense and scoopable in about thirty seconds flat, and folding the pecans in at the end — rather than blending them smooth — keeps real chunks of nut and texture in every bite instead of grinding them into the base. It’s one of the better banana nice creams to come out of this kitchen: the cinnamon rounds out the maple sweetness and the pecans bring just enough fat and crunch that it eats like real ice cream, not a fruit smoothie in a bowl. The only real requirement is bananas frozen ahead of time, so plan for that and the rest comes together fast enough for a weeknight.
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