It's summertime and family gatherings and sporting events are being held, 4-H and Future Farmers of America members are showing their animals at fairs and - most importantly - school is just around the corner.
The thing we really enjoy about summer is eating ice cream. It's so cool and refreshing and as you walk through the store, you can see that there are many different types of ice cream on the shelves. There is chocolate, vanilla and many others to satisfy everyone's individual tastes. We always enjoy eating ice cream on a hot day especially with honey banana bread.
Honey banana bread with ice cream
Makes 4-6 servings
2 cups vanilla ice cream, softened
1.7 ounces honeycomb chocolate bar crushed
1/4 ounces grams butter melted
2 tablespoons honey, plus extra to drizzle
1 teaspoon ground cinnamon
1 loaf prepared banana bread, sliced
2 bananas, sliced
250 grams punnet strawberries, hulled and halved
In a large bowl, combine ice cream with honeycomb. Return to freezer container. Freeze for at least two hours until firm.
Preheat a barbette plate on high. In a small jug, combine butter, honey and cinnamon. Brush over bread and bananas. Barbecue bananas until golden and starting to caramelize.
Transfer to plate.
Cook bread for 3-4 minutes each side, until crisp and golden.
Serve bread topped with bananas, strawberries and ice cream. Drizzle with extra honey if desired.
"Does a body good" is a monthly column provided by the SUN Area Dairy promotion team, which represents Snyder, Union, Northumberland and Montour counties. It highlights the benefits of dairy and its uses. The column will run on the first Wednesday of each month in the Food section.