Banana Ice Cream with Cocoa Nib Freckles & Toasted Maple Walnuts

Banana, Cocoa Nib & Toasted Maple Walnut Ice Cream

What’s your favourite thing to do with a blackened banana?

Breads, cakes, cookies, muffins and smoothies are all pretty wonderful ways to use up an overripe banana or two. The ice cream I’m sharing today is even better. But to be honest, I’d be happy if you made any of the items listed above, as long as your bananas don’t end up in the bin.

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Ginger & Coconut Banoffee Pies

Spicy biscuit base & unctuous caramel topped with sweet banana & coconut cream

‘I am the woman who believes most anything can be solved with butter and sugar’.

So begins an article in the latest edition of Made with Butter magazine written by Joy Wilson, a baker – aka Joy the Baker – who has taken the US by storm with her irreverent attitude, quirky charm, scrumptious recipes and ability to create sheer magic using such simple ingredients as flour, butter and sugar.

Quite apart from a string of amazing accolades, her own catering company and a cookbook coming out next month, the proof that Joy knows what she’s talking about when it comes to baking is really in the pudding. Her puddings to be more precise. If you’re not already familiar with her blog, I suggest you head over there now. We’re talking brown butter banana bread, double-dipped doughnuts, chewy molasses chocolate chip cookies and more incredible cakes and bakes than most people could make or eat in a lifetime. Although I’d be willing to take up the challenge on that one . . . Continue reading