…or would that be “Banana Split Foster”? Either way, it tasted fantastic! The inspiration for making this decadent treat was the So Delicious Butter Pecan Almond Milk Ice Cream in my freezer.
The generous folks at So Delicious recently sent me two huge boxes full of their new almond milk products including regular and vanilla almond milk (with lots more protein than other brands); adorable little almond milk mini ice cream bars (the Mocha Almond Fudge Bars are beyond amazing); and several flavors of their almond milk ice cream.
After sampling the Mocha Almond Fudge bars, I know we’d love the ice cream by the same name. The vanilla and chocolate almond milk ice creams were also outstanding and very rich tasting. There were, however, two stand-out flavors that I knew deserved special treatment to fully appreciate.
The first was the Cherry Amaretto. As soon as I saw it I knew I had to transform it into an ice cream cake. As it happened, I needed a special dessert for company that weekend, so I partially melted the gorgeous pink ice cream (with huge pieces of real cherries throughout) and spread it into a springform pan lined with a chocolate cookie crumb crust. I then refroze it and served it for dessert drizzled with melted chocolate. Our friends couldn’t stop raving about it. (sorry I didn’t get a photo…)
Then came the Butter Pecan, which happens to be Jon’s favorite ice cream flavor so I decided to use it to make one of Jon’s favorite desserts: Bananas Foster. I served it in banana split dishes and added extra pecans to the dark rum sauce. It was a sublime lovefest of rum-braised bananas and pecans over the most amazing butter pecan almond milk ice cream.
A huge thanks to So Delicious for sending me these wonderful products to sample. If you see any of these new almond milk treats at the store, try them for yourself. Like the name says, they are “SO Delicious”!
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