Instant Banana Ice Cream
With just four simple ingredients and minimal prep work, you can create a lusciously creamy and naturally sweet treat that will delight your taste buds. These frozen banana bites offer a guilt-free indulgence that is perfect for satisfying your sweet cravings. Enjoy it as it is or get creative with your favorite toppings to elevate this delightful dessert even further.
— Constant Cookbook
Ingredients
- 4 very ripe bananas
- ¼ tsp vanilla essence
- 3-4 tbsp sugar
- 150ml/5fl oz buttermilk
Instructions
- 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 4â6 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.
Prep Time
PT1H
Yield
Serves 4
Comments
No comments found.