I wish I had an ice cream maker or even the time to attempt making real homemade ice cream or sorbets, but I don't. Does that mean I should deprive myself of some really good, fresh ice cream? I think not. I've recently fell in love with Kirkland (or Costco brand) vanilla ice cream; it's so creamy and rich! And I've also been falling in love with little ice cream shops that serve up unique flavors, such as Bi-Rite Creamery and Scoops. So I decided if I didn't have the time nor the means to make such homemade goodness, I'd have to fake my way towards it. It's semi-homemade just like Sandra Lee (except much, much better than her if I do say so myself)!
The end product was really good! Of course it helped that I started with an already great tasting vanilla ice cream but the chunky bananas and nutella went really well together (I had no doubt) and it brought texture and freshness to the vanilla which was really nice. Every time I got a little chunk of nutella swirl I swear almost died, it was just THAT good!
Banana & Nutella Ice Cream
Yields: enough for 3 - 4
6 scoops of really good vanilla ice cream (I like Haagen-Daaz or Costco brand)
2 bananas, roughly chopped
3 tbsn. melted nutella
Leave the ice cream out for about 5 - 10 minutes until softened. Meanwhile, chop the bananas. In a medium bowl, fold in the diced bananas, softened ice cream, and nutella. Do not overmix! Remember to work quickly, this is imperative because if the ice cream melts too much, when it refreezes it will be icy and no longer creamy. You want the nutella to be swirled and the banana to remain chunky. Pack into tuperware and put back into the freezer until it hardens again. Once hard enough, serve with whipped cream, shaved chocolate, fresh bananas, or whatever your heart desires. You can even try caramelized bananas... YUM! Enjoy!