Electrolux #splits: Vacation Banana Split!
I’m new to FoodBuzz – like, really, really new. As in, I’ve only been a member for a week. Nevertheless, my experience thus far has been nothing but awesome! As far as I can tell, FoodBuzz is constantly raising money for deserving causes, including the gulf, and now, ovarian cancer.
In order to raise money for Ovarian Cancer Research, FoodBuzz is asking all featured publishers to make and post about a banana split. Each post will donate $50 to the cause. If you aren’t a Featured Publisher, but you’d still like to donate, visit http://www.kelly-confidential.com/foodbuzz for more information.
For more information about the best banana split I’ve ever had – keep reading. Honestly, I only made this banana split to raise money and help out FoodBuzz. When I quickly scoured my fridge for some ingredients, I just happened to get extremely lucky!
Team players included: banana, scooped papaya, lime semifreddo, avocado ice cream, cashew cream, lime zest, and roasted cashews. There’s hardly anything I love more than papaya and lime, they’re blissful together. And then I thought a little deeper . . . Avocado and lime are a natural, right? And . . . cashews, those are a tropical nut if I’m not mistaken’.
These flavors work together like you wouldn’t believe! I didn’t even plan on eating this thing. I was just going to photograph it, and then scoop the ingredients into some tupperware for later.
But then I decided to give it a little taste, just one. And then another. And another! It’s good my friends, really, really good. A bite of the lime semifreddo with the papaya is breakfast flavor – transported to dessert. The avocado uses the lime’s bite to move up a level, and the roasted cashews give the whole thing a nuttiness that’s totally in place.
Don’t my toes make everything look more appetizing? Just KIDDING! . . . Now go raise some money for Ovarian Cancer Research.
Avocado Ice Cream
Good Eats, but I totally modified it by using almond milk instead of whole milk. I also used half and half instead of cream, and added more lime & lemon juice . . . and some salt. If you eat this when it’s really cold, it tastes gross. Eat it after it’s become nice and soft, then is tastes yummy.
- 12 ounces avocado meat, approximately 3 small to medium
- 1 tablespoon freshly squeezed lemon juice
- 1 1/2 cups whole milk
- 1/2 cup sugar
- 1 cup heavy cream
Peel and pit the avocados. Add the avocados, lemon juice, milk, and sugar to a blender and puree. Transfer the mixture to a medium mixing bowl, add the heavy cream and whisk to combine. Place the mixture into the refrigerator and chill until it reaches 40 degrees F or below, approximately 4 to 6 hours.
Process the mixture in an ice cream maker according to manufacturer’s directions. However, this mixture sets up very fast, so count on it taking only 5 to 10 minutes to process. For soft ice cream, serve immediately. If desired, place in freezer for 3 to 4 hours for firmer texture.