Sunday, August 30, 2015
BANANA ICE CREAM
Who cares that's it approaching the end of summer!
You mop up the last bit of gravy from your Sunday dinner and thoughts move to the next course as you sip on your Prosecco, well that’s how it goes where I was brought up. It’s always been a household tradition to have dessert after Sunday dinner and me being a dessert lover has maintained this tradition since childhood; most of the time it’s home-made, other times I have to credit the supermarket.
Last weekend I realised I hadn't bought a pudding and was left stuck for ideas on what to rustle up……..okay I was just too lazy to think of or make anything. It was when I was sitting down, skimming through the Sunday paper’s magazine that I noticed a recipe for a quick and effortless ice cream using simply frozen bananas; this quickly prompted me to walk my way to the kitchen. It was a recipe I had successfully tried once last year and for some reason - despite the delicious taste, ease appeal and the fact I always have a freezer full of bananas for my smoothies - I never really thought to make again.
Whilst savouring each mouthful of my slightly amended version of the recipe and nodding with appreciation at what I had concocted, I confirmed to myself, ‘this is for the blog!’, so here it is: home-made ice cream without the lashings of cream and sugar and that does not require a fiddly, space consuming ice cream maker - you will however need a good food processor that blends ice! If you love sweet, creamy puddings, I challenge you to not lick your lips and kick yourself for not making more after tasting this.
WHAT I USED
3 frozen bananas to serve two (best to slice them into 1 inch rounds before freezing for at least 8 hours)
2 tablespoons of milk
I teaspoon of coconut oil
1 teaspoon of almond butter
A sprig of mint (optional garnish, although I eat it)
A handful of crushed pecans
WHAT I DID
-Add the sliced frozen bananas, milk, coconut oil and almond butter to the food processor and blend until smooth
-Spoon the mixture into your favourite dessert bowls and sprinkle on the crushed pecans and garnish with mint
If you’re planning to photograph it, you’ll have to be quick before it melts, like mine did!
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