Summer is the time for ice cream. It’s also the season when the heat can turn bananas from perfect to over ripe, overnight. This recipe is so easy that a child can make it. The variations are infinite, so have so fun with the recipe.
This recipe serves 4 or more but it’s easy to make bigger batches.
Basic “ice cream” recipe
3 (or more) bananas, halved and frozen
Equal quantity of fresh, frozen or even drained, canned fruit (eg raspberries, skinned peaches, pineapple, mixed berries or mango)
Get in the habit of peeling and freezing any very ripe bananas that you’re not going to eat immediately.
Take the frozen bananas, halve or quarter them depending on how efficient your food processor is. Add an equal quantity of your other fruit. Blend ‘til smooth. If you want to get creative, mix in other ingredients by hand (see below).
If using a combination of frozen bananas with room temperature fruit, the ice cream is usually ready to eat straight away. If freezing to eat later, take it out about 15 minutes before serving so it can soften it up.
Combinations and additions
The basic recipe is more than enough for a healthy dessert or sweet treat. But if you really want to have fun, guides like the Flavour Thesaurus can help you dream up some delicious combinations. For example, inspired by Niki Segrit’s pairing suggestions I made raspberries with cacao nibs and mint for a dinner party, served with a splash of Grand Marnier.
Try some of the following combos:
- Add a liberal dash of lime juice, to liven peaches or mango.
- A tablespoon coconut cream or dried coconut in pineapple “ice cream”.
- Combine two different batches. For example, reserve some berry ‘ice cream’ and swirl it through a batch of a different colour (e.g. peach or mango).
This recipe is vegan and contains no added sugar. For more healthy food ideas, explore the recipe archive.