Still in a « less is better » mode, I was perusing the net when I came across this super recipe for instant (banana) ice-cream. We tested it and loved it. I also loved the fact that it does not require an ice-cream maker, that it contains no added sugar, and that the banana taste is so mild that you can almost feel like you are eating vanilla ice-cream, which is why I put the word banana in parentheses.
I hate wasting overripe bananas (or anything for that matter). Up until now I would turn them into banana nut bread. Well, I’ll save my recipe for cooler days : this one is just perfect for when it is hot and you or your kids suddenly have the urge to eat something cool, and healthy !
NOTE: My photo does not do justice to this vegan treat: I didn’t have a scoop at hand, used an immersion blender rather than a blender and did not bother to put the cream back in the freezer.
Ingredients
– one or several ripe bananas, even very ripe, but not to the point of fermentation, when they start attracting fruit flies ! (I tested this version, honestly it is not so grand)
– a little non-dairy milk ; my personal preference here goes to coconut milk but any other will be fine, it is only there to help blend the frozen fruit
How to:
1. Peel the bananas and freeze them for several hours… or even weeks ! They should be frozen throughout.
2. At serving time, remove from the freezer and cut into slices or chunks. Add a little liquid and pulse in a food processor, or even with an immersion blender. I have tried both ; the food processor is best if you have several bananas. You will see the frozen chunks slowly turn into ice-cream ! Do not overmix, if the cream gets warm it loses the desired texture.
3. If desired, you can put the cream back in the freezer for a bit.
The following short video (not mine) illustrates the method. Here, the bananas get sliced before freezing.
To be served as is, or with :
– a few toasted organic almonds
– some rum (That’s right! Provided it is made with cane sugar and nothing else)
– some vanilla extract or homemade coffee extract, to be added with the non-dairy milk
– dark chocolate, in chunks, or melted
– date pieces; I saw this suggestion on the net, but personally find it too sweet.
Enjoy, dear neighbors!
sulfite-free cooking 
I found this recipe a while ago https://www.quirkycooking.com.au/2010/02/chocolate-banana-nut-ice-cream/ & usually follow this recipe. My son also likes whatever frozen fruit we have blended up with a handful of macadamia nuts & a tbsp or maple syup. So the other day he had 1 chopped frozen banana, a few frozen strawberries, a few frozen raspberries, a handful of frozen blueberries & an apple. It made a huge bowl which could have been shared. Frozen strawberries or raspberries with a little coconut cream are also really yummy.
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Thank you for your input, I am sharing it with with a blogger (on the French side) who just doesn’t like banana.
I hope all is well with you. Thanks for stopping by!
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Yummy! Very close to my recipe https://koolkosherkitchen.wordpress.com/2016/07/27/double-chocolate-banana-ice-cream/
Yours is much lighter, though. Thank you for sharing, Joelle!
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To quote a very wise blogger: “It’s not a dessert unless there is chocolate!” 😉
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I wonder who that might be… 😼
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It’s one of your dear neighbours popping up in his intermittent fashion. One thing I’ve found that works really well with banana nice-cream, as the internet has dubbed it, is the addition of frozen berries alongside the banana. Strawberries and banana is a delicious combo. I hope you’re keeping well, dear reader! Take care.
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Your comment answers one question I had: I was wondering if you could combine the banana with other fruit. This is truly a great treat, dear neighbor!
I am well enough to drive for up to a half hour without any problem. Any news on your side?
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I’m glad to hear it! You’ll be back to yourself in no time at all. It’s been a mess of rescheduling and cancellations, but we’e hopeful it’ll be soon, but as I’ve learned you can never say for certain. I hold out hope.
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