Knowledge Base > Fran Costigan - Desserts With a Difference

Desserts With a Difference

Fran Costigan - Desserts With a Difference

This event was on Wednesday, July 20, 2022 at 1:00 pm Pacific, 4:00 pm Eastern

Excited for some fresh summer dessert ideas? Join chef Fran Costigan for this exploration of some amazing treats, using fresh and dried herbs to infuse your summer desserts with flav… Read More.


I enjoy making “ice cream” with frozen banana and other frozen fruits. I usually add some almond/soy milk and vanilla extract. Is there a recipe that I can make in advance that is scoopable?

— Kathleen Ciolek


We call that nice cream or that is what it's called. I usually add some almond soy milk and vanilla extract if there's is there a recipe I can make in advance that is scoopable right now. It gets I see if I freeze it after making it Kathleen I make nice cream. I make banana ice cream. I often. In fact, I made it recently in quantity at Rancho love where it's a spa month in June when I was a guest visiting chef. I add other fruits other flavoring agents to the banana. So it's not only banana for me. It might be frozen strawberries or cherries or chocolate. There's any number of things you can do I make mine in the food processor. Not in the blender, which I know many people. Do I add just enough just a puree. I don't liquefy. I don't want the frozen fruit even if it is only bananas to get liquid just chunky and you'll you'll see kind of ball they kind of ball up and then I add a small amount of a plant milk and extract. I don't find that that gets icy maybe because I chill it down. in a a container so that I have a thin layer. I think that helps and then when I want to serve it because I do do it in advance. We did it in advance to use in baked, Alaska. Leave it out on the counter for five or ten minutes and it should be scoopable. It should be scoopable.
Fran Costigan

Fran Costigan

Director of Vegan Pastry