This is recipe for a quick fruit ice cream has been loved by everyone that has tried it on our Love Food Hate Waste cookery classes.
We all must have had a surplus of bananas at one point in our kitchen, some just sit and get forgotten about, turning brown and squishy before we eventually just throw them away. But did you know that you can freeze a banana?! A great practical tip that we covered in our classes, following Love Food Hate Waste’s message of “The Freezer Is Your Freezer’ we wanted to show just how useful the freezer can be for you and this recipe sums that up a treat. Just peel your banana and freeze in a freezer bag! You can either slice them up or just pop them in whole. Great to add directly to smoothies, defrost for making cakes or use immediately from the freezer for this delicious instant ice cream.
A perfect recipe for using old, tired bananas.
- 4 very ripe bananas, peeled, cut into chunks
- ¼ tsp vanilla essence
- 3-4 tbsp icing sugar, honey or sweetener, to taste
- 150g/5½oz Greek-style yoghurt (or an equal a mixture of 100ml double cream and 50 g clotted cream for luxury version)
- Spread the banana chunks out on a tray and transfer to the freezer. Leave the banana in the freezer until frozen all the way through (about one hour), or just use frozen bananas if you already have some.
- Place the frozen banana chunks into a food processor. Add the vanilla, sugar, honey or sweetener and half of the yoghurt (or cream). Turn on the processor and blend for a few moments. Then, while the processor is still running, pour in the remaining yoghurt.
- Blend until the mixture is smooth and creamy. Serve at once. If you are making this ahead of time, just place the ice cream into a container suitable for the freezer and freeze until needed. The ice cream will need to then ‘warm up’ a little before eating as it freezes quite hard.