Banana Cajeta Cashew Gelato
A creamy homemade gelato featuring ripe bananas and roasted cashews, beautifully swirled with warm cajeta for a delicious Mexican-inspired frozen treat.
6 servings
2 hr 35 min
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Ingredients
- •1 batch Plain Base
- •2 whole bananas
- •1 tablespoon sugar
- •½ tablespoon lemon juice
- •½ cup cashews
- •½ cup cajeta
- •slightly warmed
Cooking Instructions
- 1.
Make the Plain Base and chill as directed.
120 min
- 2.
Place the bananas, sugar, and lemon juice in a blender and add half of the base. Blend until smooth, then whisk into the remaining base. Pour the mixture into the container of an ice cream machine and churn according to the manufacturer's instructions. Add the cashews 5 minutes before the churning is completed.
30 min
- 3.
Just after churning, drizzle the cajeta over the top and quickly and lightly swirl in a zigzag pattern with a spoon or butter knife.
5 min
