Thursday, August 5, 2010

Exploding (literally) Banana Split Ice Cream and Gluten Free Peanut Ice Cream Cones

Ice cream cones are a bit problematic in my house. Isaiah loves them and always wants his ice cream in a cone, leaving Aaron frustrated he can only have a cup. He inhaled the cone presented to him at a fundraiser for the National Foundation for Celiac Awareness by Gelato Noci, which uses only gluten-free cones. And now he wants them even more. Often when we go out for ice cream we get a couple of scoops in one bowl and share, shattering Isaiah's cone dreams and Aaron just looks at him like "Get over it, you get to have cones sometimes."

Well, since Sunday was all about kids, what about making the most playful ice cream I could think of along with gluten free ice cream cones.

What is playful ice cream you say? Why anything with pyrotechnics say my boys, and since I wouldn't risk oral third degree burns I have to turn to the next best thing. Pop rocks. Yep that exploding candy can be used in ice cream, and it makes an awfully fun cone. To do so, you just need to coat them in a water resistant barrier, like chocolate. Then it is the perfect mix-in. However, the ice cream is most tingly the day it is made.

To round out our exploding banana split ice cream, we swirled fresh strawberry puree, homemade fudge ripple, candied peanuts.

For the cones, we used the new defatted peanut flour from Trader Joe's. I love this stuff, as it gives a nice peanutty undertone to your baked goods. Of course, you don't need to use it, you could use any gluten free flour you like, almond flour, chestnut flour, even buckwheat or a bit of mesquite could be good. You can just use sorghum, or use your favorite blend for all the flour.


Exploding Banana Split Ice Cream

Chocolate covered pop-rocks

  • 1 ounce milk or dark chocolate
  • 2 packets pop rocks

  1. Melt chocolate in microwave in 30 second intervals, stirring in between.
  2. Stir in pop rocks and spread into a thin layer on a piece parchment
  3. Chill in refrigerator until you start churning the ice cream. 
  4. As you start to churn the ice cream, break into bits and freeze until ice cream is done churning.

Fudge ripple
Adapted From David Lebowitz Perfect Scoop

  • 100 g or 1/2 cup sugar
  • 1/3 cup corn syrup
  • 50 g or 6 T Dutch process cocoa powder
  • 1/2 t kosher salt
  • 1/2 cup water
  • 1/2 t vanilla extract

  1. Place all ingredients in a small sauce pan, and over medium heat whisk while it just comes to a boil.
  2. Reduce heat and cook for  

Fresh Strawberry Swirl

  • 3/4 c strawberries, crushed with hands to the consistency you prefer
  • 1-2 T sugar (to taste)
  • 1/8 t xanthan gum (optional)
  • 1 t vodka (optional)

  1. Combine crushed strawberries and sugar
  2. If using, sprinkle on xanthan gum, and stir to combine. Add vodka if using
  3. Allow to sit for 30 minutes before using

Candied salted peanuts

  • 1 cup sugar 
  • 1 cup dry roasted peanuts
  • 1 t kosher salt
  1. Place sugar in large heavy skillet over medium heat. Shake so it is spread evenly. 
  2. When the outer ring of sugar starts to melt, gently stir until the mixture becomes tranparent. 
  3. Add peanuts and stir
  4. Spread on a sheet of parchment. 
  5. When cool, use a food processor to break up slightly

Banana Ice Cream
Adapted from David Lebovitz Perfect Scoop
  1. 4 medium bananas
  2. 1/3 cup packed dark brown sugar
  3. 1 T butter, cut into small pieces
  4. 1 1/2 cups milk, half and half or cream*
  5. 1 teaspoon vanilla paste or extract

  • Preheat oven to 400 degrees, line a baking sheet with parchment
  • Slice bananas into coins. Toss with sugar and butter and place on baking sheet.
  • Roast for 30-40 minutes, but do not allow the bananas to burn 
  • Remove bananas and allow to cool a bit
  • Add milk or whatever dairy you are using. Cream will make it richer, milk will be lighter, but usually icier.
  • Add in vanilla paste or extract, blend well. 
  • Cool overnight in the refrigerator, and then churn in your ice cream machine

To assemble the ice cream
  1. Fold in 1/3 cup of peanuts, 1/3 cup chopped maraschino cherries and the pop rocks into the soft ice cream. 
  2. Place a layer of the ice cream in the bottom of a loaf pan, drizzle on fudge and strawberries. 
  3. Place some more ice cream on top and repeat. 
  4. Freeze until firm.

Gluten-free Peanutty Ice Cream Cones
 Adapted from David Lebovitz Perfect Scoop

  • 30 g defatted peanut flour*
  • 30 g cornstarch
  • 30 g tapioca starch
  • 1/4 t kosher salt
  • 3/4 t xanthan gum
  • 2 T butter, melted and cooled slightly
  • 2 egg whites, room temperature
  • 85 g sugar (about 7 T)
  • 1/2 t vanilla extract
*You can also just use 2/3 cup or 90 grams of your favorite GF flour blend
  1. Preheat oven to 350 degrees and line a baking sheet with parchment
  2. Blend all flours well
  3. Mix egg whites, sugar and vanilla in a small mixing bowl
  4. Add in half the flour mixture, then half the butter, then the other half of the flour
  5. Mix by hand until no streaks of flour remain
  6. Spread 2 tablespoons of batter with an offset spatula into 6 inch circle on the silpat or parchment lined baking sheet, making it as even as possible.
  7. Bake for 10 minutes or until dark golden brown. 
  8. Immediately, remove using a large spatula and form into a cone. It is easiest to do on a cone form if you have one. Alternatively you can make bowls by draping over an inverted small bowl.
  9. Cool completely before serving
  10. Our stored 2 days in an airtight container. We ate them all so we don't know how long they could have lasted.


  1. WOW. Decadent and Delicious! Great job on the flavour selections! Looks like it went down a treat! Thanks for the recipes! =)

    p.s pop rocks are the BEST EVER!!!

  2. Those ice cream cones are incredible; go you for making your own!! I love that they have peanut flour in them...Mmmm.

    Hey, would it be okay to feature this photo/link on my new site, Thanks :)

  3. How to make ice cream - Yuuummmm....ya, here is the recipe foe delicious dessert. This is really very simple, even kid can try this..!!   Ingredients • Vanilla or any other Flavoured essence 1.5 tea spoon • Cornflou...