Banana Bourbon Milkshakes with Cardamom Whipped Cream

I'm feeling bourbon inspired as of late. Mostly because the Kentucky Derby takes place this week and mint juleps are all the rage (for me at least). In fact, when people mention any horse race (doesn't even have to be the Kentucky Derby), the mint julep is the first image that pops into my head. This year, however, I wanted to create a dessert that was more bourbon focused and less of a "julep-esque" creation. Don't get me wrong, I think a minty, bourbon-kissed cupcake is the bees knees. But for this Derby, I've got something better….a banana bourbon vanilla milkshake! The idea of a bourbon vanilla milkshake is nothing new. Pretty much every bar displays a boozy shake in some form or another. But the addition of bananas to said shake is so incredibly delicious, you may never make a shake without bananas again. 

In an effort to keep our kids from crazy sugar highs, my sister has been pushing the whole "Let's make ice cream with bananas" thing for a while now. From a health perspective, I get it. But as an ice cream purist I've been quite reluctant to swap that rich milk and cream for bananas. In this recipe, I've compromised and combined both bananas AND traditional ice cream. Together, they make for one heck of a milkshake. Top it with cardamom scented whipped cream and you've got a go-to dessert that will never lose its appeal. 

The most exciting thing about this recipe is its simplicity! The milkshake AND the whipped cream are both made in the blender. Just as I was about to make the whipped cream in the stand mixer I thought, "Well, this is annoying--needing two kitchen appliances to make such a simple dessert…Why can't I make the whipped cream in the blender!?" Turns out, you CAN make whipped cream in a blender! Just be sure to keep a close eye on it so you don't over-whip the cream. Am I a little bit nuts for getting so excited about making whipped cream in a blender? I should probably get out more. Or drink a few less boozy milkshakes…

Banana Bourbon Milkshakes
makes 2 large, or 4 small milkshakes
INGREDIENTS
1 cup heavy whipping cream, very cold
1/4 teaspoon cardamom
1 tablespoon confectioners' sugar
1/2 cup milk
2 bananas, sliced
1 pint high-quality vanilla ice cream
1/4 cup bourbon

DIRECTIONS
1. Combine the heavy cream, cardamom and confectioners' sugar in the blender. Cover and blend on high for about 10 seconds. Uncover, stir the whipped cream and continue to mix for another few seconds if needed. Make sure not to over-whip!

2. Carefully scoop whipped cream into a bowl. Cover and place in the refrigerator until time to serve shakes. Rinse out the blender. 

3. Combine the milk, banana's, ice cream and bourbon in the blender. Blend on high for about a minute, or until smooth. 

4. Pour into chilled tumblers, top with a large spoonful of whipped cream and enjoy!

Instant whipped cream in the blender! Make sure the cream is very cold. 

Let's shake things up a bit, shall we?

Banana Ice Cream Sandwiches

A few weeks ago, my husband brought a KitchenAid Ice Cream attachment into our apartment. Oh, what a mistake that has been. Since entering our kitchen–under the false pretense as an "anniversary gift"–that attachment has been churning out quart after quart of delicious homemade ice cream. Our freezer is full, our tummies ache and our clothes are fitting a little tighter these days. Honestly, it's really not my fault that we've become an ice cream factory. My husband is actually the mastermind behind the espresso, cookies and cream and s'mores flavors that have been a constant relief from this summer heat. Before we eventually break this attachment from over-use, I wanted to create a lighter, more seasonal flavor. Banana was the perfect choice! Instead of the heavy cream base, I've swapped in a coconut milk base to lighten it up a bit. Make sure your coconut milk isn't fat free, because fat is what gives ice cream that thick, creamy texture. Wedging it between two peanut butter cookies just seemed necessary. Those flavors are made for each-other (just like my husband and his ice cream maker.)

Banana Ice Cream Sandwiches

INGREDIENTS
Banana Ice Cream
makes about 1 1/2 quarts 
5 egg yolks
½ cup brown sugar
2 cups coconut milk (full fat)
1 cup half & half
½ teaspoon salt
½ vanilla bean, split lengthwise, seeds scraped out
2 large ripe bananas, puréed or mashed

DIRECTIONS

1. In a large heatproof bowl, whisk together the egg yolks and half of the brown sugar until combined, then set aside. In a medium saucepan, combine the remaining brown sugar, half and half, coconut milk, salt and vanilla seeds with the bean. Whisk over medium-high heat until almost boiling. Small bubbles will start to form around the edges. Slowly pour about 1/3 of the hot milk mixture into the egg yolk mixture, whisking constantly. Now slowly pour the egg mixture back into the remaining milk mixture and whisk over medium heat for about 3 minutes, or until the mixture coats the back of a spoon. Strain mixture through a fine-mesh strainer into a clean bowl and let cool to room temperature. Stir in puréed bananas, cover and refrigerate for at least 2 hours or overnight.

2. Freeze ice cream base according to your machine's instructions, then place in a chilled container and freeze for an additional 2 hours. 

Peanut Butter Cookies 

makes about 2 dozen cookies 

INGREDIENTS

2 cups all-purpose flour
1 teaspoon baking soda

½ teaspoon salt
¾ cup light brown sugar, packed
¾ granulated sugar

1 cup (2 sticks) butter, softened
2 eggs
1 teaspoon vanilla extract
1 cup peanut butter

DIRECTIONS

1. Preheat oven to 375° F. In small bowl, combine flour, baking soda and salt. Cover two baking sheets with parchment paper or baking liners and set aside.


2. Using a stand mixer fitted with the paddle attachment, beat butter and sugars until creamy. Add eggs, one at a time, beating until fully incorporated. Add in vanilla extract. Slowly beat in flour mixture. Mix in peanut butter until just incorporated. Refrigerate dough for 2 hours. 

3. Use a small ice cream scoop to make even sized dough balls. Place onto baking sheets, leaving at least 1 inches between each ball. Top the dough with a sprinkle of sugar and bake for 11 minutes or until golden brown around the edges and just set in the middle. Cool completely before assembling ice cream sandwiches.

 

Assemble the ice cream sandwiches 

Pack a dry measuring cup with the ice cream and use a butter knife to release the "puck" right onto one of the peanut butter cookies. Top with the other cookie and eat right away or wrap and freeze for later. Sandwiches are best eaten within the week.

Time to enjoy this ice cream sandwich outside.
Since cooling options in NYC are limited, we're just gonna sit in this fountain.

Next time I will not be bringing the pooches with me.

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