Recipe: Ridiculously easy banana ice cream
A delicious reason to keep over-ripe bananas in the freezer (Photo: Emma Boyd)
With a bit of low-effort forward planning, you can make ice cream at home in mere minutes.
As the temperatures rise and the days stretch out further into the evenings, a dessert like this really hits the spot. Quick and easy to make, it’s a great one to have in the repertoire. Thinly slice any overripe bananas you might have and put them in the freezer to have on hand for when you’re craving an after-dinner treat.
RIDICULOUSLY EASY BANANA ICE CREAM
- 5 very ripe bananas, thinly sliced, frozen
- 1 teaspoon vanilla extract or paste
- 2 tablespoons brown sugar
- ¼ cup cream or coconut cream
Put all the ingredients into a food processor and pulse, scraping down the sides often, until thick and creamy. Add more sugar if your bananas weren’t so sweet, or more cream if it is too thick. Serve sprinkled with chocolate.
Emma Boyd
Emma is a passionate food writer, cook, photographer and mother of three who cooks nourishing, delicious food that celebrates quality local and home-grown ingredients. Emma has recently taken to obsessive seed-raising and quite possibly has more seedlings than her small Taranaki lifestyle block will support - yet another exciting experience in her food journey from garden to plate.
