An easy instant banana ice cream recipe that all the family will love. Instantly. Top with berries, dark chocolate drops or whatever you fancy.
2 large, ripe but firm bananas
Line a baking tray with baking paper. Peel and slice the bananas into 1cm/½in pieces. Place in a single layer on the tray and freeze for 4–6 hours until solid, or overnight. (If not using immediately, transfer to a lidded container and return to the freezer for up to a month before using.)
To make the ice cream, tip the frozen bananas into a sturdy food processor. Blend on the pulse setting until the bananas become finely chopped, then whizz into a very thick, creamy purée. The ice cream should form a soft ball.
Spoon into dessert dishes and eat just as it is, or top with berries, chocolate drops or anything you fancy, such as the chocolate sauce in the tips.
If not serving all the ice cream at once, transfer the leftover ice cream as quickly as possible into a lidded container and freeze for up to 2 weeks. When frozen like this you can use an icecream scoop to spoon into bowls.
In other news – Apple and blackberry crumble – Recipe
This is a healthy twist on an apple and blackberry crumble recipe. It’s made with muesli, oats and nuts for extra crunch. Learn more
Source: BBC FOODS