When Life Gives You Too Many Bananas, Make Bananamon
That’s bananas plus cinnamon in a wonderfully homey ice cream.
With crumbled Nilla Wafers for added enticement.
It’s a creation from Ample Hills Creamery in Brooklyn.
I received a review copy of its “Ample Hills Creamery: Secrets and Stories from Brooklyn’s Favorite Ice Cream Shop” (Stewart, Tabori & Chang; 2014) cookbook last year. Ice cream shop owners Brian Smith, a screenwriter, and Jackie Cuscuna, an alternative high school teacher, opened their first shop in 2011, followed by a second one in 2014. The shops’ name was inspired by a poem by Walt Whitman, “Crossing Brooklyn Ferry.”
The cookbook is full of fun and inventive ice cream flavors to make including, “The Munchies” (pretzel ice cream with mix-ins of Ritz crackers, mini pretzels, potato chips and M&Ms), “Cotton Candy” (made with cotton candy flavor extract and blue food coloring), and “Sunday Brunch” (maple cinnamon ice cream with baked french toast spooned into it).
With the recent heat wave, I couldn’t help but have ice cream on my mind. “Bananamon” appealed because of its nostalgic bent. A milky, creamy spoonful that tastes of vanilla, cinnamon, banana and old-time cookies — what’s not to like, right?