Banana Ice Cream

Easy Banana Ice Cream

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This easy banana ice cream goes down a storm with kids as well as adults. The simplicity of it belies the fabulous taste you are rewarded with.

Regular ice cream contains lots of sugar and fat, which we all know is not good for us. However if you are an ice cream loving family, this banana ice cream means that you can have ice cream more often. Amazingly there are only 2 ingredients, bananas and milk. Regular cows milk can be replaced with any sort of milk you fancy such as soya, coconut or almond.

There is also endless scope for variations of the basic recipe. You can add frozen fruit, cocoa powder, natural yoghurt, nuts, the list is endless.

I do advise that you use a food processor. I have tried making it using a small electric food chopper, the banana won and the chopper broke. The frozen banana is hard and needs a heavy duty blade to turn it into lovely creamy ice cream. I add the frozen banana a bit at a time. Putting it all in together is not only extremely noisy, but my food processor is a little elderly and I don’t want to over do it.

Makes: 4 scoops Prep Time: 5 mins Freezing Time: 1 hour

2 bananas
2 tablespoons milk

 

Directions

  1. Peel the bananas then chop it into slices.
  2. Put the banana slices into a freezer bag or plastic box, and put into the freezer.
  3. After about an hour the banana will have frozen.
  4. When you are ready to eat the ice cream, take the banana out of the freezer and break it up so it is not in one big clump. Put the frozen slices in to a food processer along with 1 tablespoon of milk and blend.
  5. Scrape the banana down from the sides of the food processor.
  6. Add another tablespoon of the milk and whizz again for 10 seconds.
  7. Use a spoon to bring the banana mixture together.
  8. Add more milk if you need to.
  9. Either use immediately or it can be formed into scoops and put back into the freezer until you want to eat it.
  10. Top with your choice of chopped nuts or whatever takes your fancy.

One Comment

  1. Rachel Wilson

    Amazing, you would never guess how healthy it was.

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