Homemade Sweet Plantain Ice Cream Recipe

Plantain Ice Cream

Plantain oh how I love thee. I have dedicated a blog post and several social media updates to this beloved food.

DID YOU KNOW?

Plantains are a staple food in the tropical regions of the world, ranking as the tenth most important staple food in the world. 

Now doesn’t this make complete sense why I love it so much? You know what else I love?

ICE CREAM.

Why not combine both of those loves together? *Mind blown* I love to experiment in what I call the Traphouse Test Kitchen aka my house. I used the 2 ingredient no churn process to make this delectable ice cream. Added some tasty spices, stirred in some fried plantain and voila a Caribbean dream for a Caribbean Queen. * Cue Billy Ocean* 

What You Need 

Ingredients

  • 2 Ripe Yellow Plantains
  • Oil for frying
  • 2 tablespoons butter
  • 2 tablespoons brown sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 Can of sweetened condensed milk
  • 2 cups heavy cream, cold

Equipment

  • Measuring cups and spoon
  • Spatula
  • Large mixing bowl
  • Hand mixer, stand mixer, or immersion blender
  • Freezer safe container

 

Plantain ice cream

Slice and fry plantains in oil drain on a paper towel. Set aside. Melt butter and brown sugar over a low flame until brown sugar is completely dissolved. 

Plantain ice cream

Chop the fried plantain in small bites pour the brown sugar butter mixture on top. Set aside.

Plantain ice cream

Pour the heavy cream into a mixing bowl or the bowl of a stand mixer. Add cinnamon and nutmeg.

Plantain ice cream

Use a hand mixer, stand mixer, or immersion blender to whip the cream until it holds stiff, billowy peaks, about 3 minutes.

Plantain ice cream

Gently begin folding the condensed milk into the whipped cream. 

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Stir in the plantain mixture. Reserve some of the mixture for the top of the ice cream. This makes it look fancy. 

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Use a spatula to scrape all the ice cream base into your freezer container. Smooth the top place lid on top.

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Freeze for at least six hours, or up to 2 weeks: The ice cream will become more firm the longer you let it freeze. For best texture and flavor, eat within two weeks. Trust me it will not last that long.

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Sweet Plantain Ice Cream
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Ingredients
  1. Ingredients
  2. 2 Ripe Yellow Plantains
  3. Oil for frying
  4. 2 tablespoons butter
  5. 2 tablespoons brown sugar
  6. 1/2 teaspoon cinnamon
  7. 1/2 teaspoon nutmeg
  8. 1 Can of sweetened condensed milk
  9. 2 cups heavy cream, cold
  10. Equipment
  11. Measuring cups and spoon
  12. Spatula
  13. Large mixing bowl
  14. Hand mixer, stand mixer, or immersion blender
  15. Freezer safe container
Instructions
  1. Slice and fry plantains in oil drain on a paper towel. Set aside. Melt butter and brown sugar over a low flame until brown sugar is completely dissolved.
  2. Chop the fried plantain in small bites pour the brown sugar butter mixture on top. Set aside.
  3. Pour the heavy cream into a mixing bowl or the bowl of a stand mixer. Add cinnamon and nutmeg.
  4. Use a hand mixer, stand mixer, or immersion blender to whip the cream until it holds stiff, billowy peaks, about 3 minutes.
  5. Gently begin folding the condensed milk into the whipped cream.
  6. Stir in the plantain mixture. Reserve some of the mixture for the top of the ice cream. This makes it look fancy.
  7. Use a spatula to scrape all the ice cream base into your freezer container. Smooth the top place lid on top.
  8. Freeze for at least six hours, or up to 2 weeks: The ice cream will become more firm the longer you let it freeze. For best texture and flavor, eat within two weeks. Trust me it will not last that long.
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