A Year-Round Guide to Franklin and Nantahala

Yield: 2 servings. 2 scoops vanilla ice cream (approximately 2 cups) 1 cup whole or 2 percent milk 2 frozen bananas, sliced ½ teaspoon vanilla extract 6 vanilla wafers, crushed

Rosemary and Goat Cheese Strata

Yield: 2 servings. 2 scoops vanilla ice cream (approximately 2 cups) 1 cup whole or 2 percent milk 2 frozen bananas, sliced ½ teaspoon vanilla extract 6 vanilla wafers, crushed

Yield: 2 servings.

2 scoops vanilla ice cream (approximately 2 cups)
1 cup whole or 2 percent milk
2 frozen bananas, sliced
½ teaspoon vanilla extract
6 vanilla wafers, crushed (for serving)
Whipped cream (for serving)

In a blender, process ice cream, milk, bananas, and vanilla extract until smooth and evenly combined. Pour the milkshake into 2 chilled glasses. Top with crushed vanilla wafers and whipped cream.

print it

This story was published on Apr 22, 2021

Lynn Wells

Lynn Wells gained a fond respect and interest in cooking from her mother and Aunt Addie at the age of 8 in North Carolina. During college, Wells worked in a wide range of restaurants, from fine dining to family- owned. After graduating from UNC Greensboro with a degree in nutrition management and hospitality, Wells began a 21-year career in the nutrition department at Cone Health. In 2014, Wells started Thyme Well Spent Personal Chef Service, an in-home cooking experience for private clients, which continues today. Wells is also a food writer, food stylist, culinary consultant, and the recipe developer/writer for Our State.