- 2 cups heavy or manufacturing cream
- 3/4 cup Nutella
- 1 medium extra-ripe banana
- 1 cup whole milk
- 2/3 cup sugar
- big pinch of salt
- 1 1/2 Tbspn cocoa powder (I used Dutch-processed)
- 4 egg yolks
- 1 tspn vanilla
- Combine 1 cup of the cream, the nutella, and the banana in a blender or food processor. Blend until smooth. Pour the banana mixture into a bowl and prepare a fine mesh sieve on top of the bowl. Set aside.
- In a saucepan, combine the remaining cup of cream with the milk, sugar, salt, and cocoa powder. Whisk until the cocoa powder is evenly distributed throughout the milk. Bring the milk to a bare simmer.
- Meanwhile, whisk the egg yolks together in a separate bowl. Set aside.
- When the milk comes to a simmer, remove from heat. Whisking constantly, pour the milk gradually into the prepared egg yolks to temper them. Return the egg yolks and milk to the saucepan and to heat.
- Cook the milk and yolk mixture over medium heat while stirring constantly until the mixture thickens and can coat the spoon/spatula. Remove from heat immediately and pour through the strainer into the nutella and banana cream. Whisk until smooth.
- Add the vanilla and stir.
- Chill the mixture thoroughly in the fridge, then freeze it in your ice cream maker of choice. Transfer from your ice cream maker to the freezer to harden, preferably overnight.
Note: this ice cream mix probably won’t harden completely in your ice cream maker, so please allow for extra freezing time in the freezer.
Banana Whoopie Pies with Nutella Cream Cheese Frosting
makes about 20 mini whoopie pies
for banana cakes:
- 2 cups flour
- 1/2 tspn baking powder
- 1/2 tspn baking soda
- 1/2 tspn salt
- 1 tspn ground cinnamon
- 1/2 cup mashed banana (~1 large extra-ripe banana)
- 1/2 cup sour cream
- 1 stick butter, at room temperature
- 1/2 cup sugar
- 1/2 cup light brown sugar, unpacked
- 1 egg
- 1 tspn vanilla
- Preheat oven to 180 degrees C. Prepare baking sheets lined with parchment paper or silpats.
- In a bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In another small bowl, stir to combine the mashed banana and sour cream. Set aside.
- Beat the butter, sugar, and light brown sugar on medium high for about three minutes, until light and fluffy.
- Add the egg and vanilla to the butter mixture and beat until incorporated.
- Add the banana mixture and the flour to the butter in two separate additions, alternating between wet and dry.
- Using a scoop or a piping bag fitted with a large round tip, form small mounds of batter on the silpat, leaving about 1-1 1/2 inches between each mound.
- Bake 12-15 minutes. Remove from the oven when done (cake will spring back if pressed lightly) and let cool completely before filling.
for nutella cream cheese frosting:
- 1/2 stick butter, at room temperature, cut into small cubes
- 8 oz. cream cheese, at room temperature, cut into small cubes
- 1/2 cup nutella
- 1 tspn vanilla
- 1 1/2 – 2 cups powdered sugar, sifted
- Beat the butter and cream cheese on medium high for about three minutes, until light and fluffy.
- Beat in the nutella and vanilla extract to the butter and cream cheese mixture until completely incorporated.
- Gradually beat in the powdered sugar until the desired consistency (~stiff peaks) is reached.
- Using a piping bag or spoon, spread a small amount of frosting onto the bottom of half of the cakes and sandwich together with the other half. Roll in sprinkles, if desired.
- Keep refrigerated until serving.