It's been a couple of years since I've eaten icecream and while I don't think about it regularly it is something I miss now and again. I recently read that a reasonably good icecream substitute can be made from banana, just banana, and I have to say I was fairly sceptical. Still I had over ripening bananas and a little time this morning so I gave it a try and it's really good. Not lactose intolerant substitute good, the sort of good that those with a choice liked it.
Not surprisingly with only banana as an ingredient it tastes like a banana but the texture is definitely icecream, this is definitely something I can work. I've since read of other additions like nutella, cocoa, or peanut butter, I might even try some of my much loved ginger rum essence from the Sunshine Coast Ginger factory but for now I'm quite happy with banana.
Not surprisingly with only banana as an ingredient it tastes like a banana but the texture is definitely icecream, this is definitely something I can work. I've since read of other additions like nutella, cocoa, or peanut butter, I might even try some of my much loved ginger rum essence from the Sunshine Coast Ginger factory but for now I'm quite happy with banana.
Recipe
| 1. Take ripe bananas, I used three smallish ones for the trial aiming for 2-3 serves. 3. Remove from freezer into food processor. Process on low to medium speed so you can keep an eye on how it's progressing. 5. Suddenly you have icecream. Eat in this 'soft serve' consistency or freeze for normal icecream texture. | 2. Cut into rounds and put on baking paper on a tray and into the freezer for 1-2 hours until frozen. 4. You might have an 'oh shit' moment when you wonder how you curdled no cream icecream .. just keep the motor running. 6. Afternoon tea feels like a real treat but you're just eating a banana. |

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