An ice-cream maker has long been on my list of things I wish to buy for my kitchen, but since quitting my job to concentrate on study in February, money has definitely been one of the things I’m lacking in (well, the purchase of my highly overpriced but much loved Canon G7 probably had a bit to do with that too!). This has left me ice-cream maker-less and pining over my computer every time.
I’ve seen those luscious ice-cream posts on other food blogs! However, when I spotted this faux banana ice cream recipe on the lovely Lis’ blog, I literally jumped out of my chair and whooped for joy. Why, you ask? Because this banana ice cream recipe could be made WITHOUT an ice-cream maker! *listens to a heavenly choir a-singin’ in her ears*
Healthy Chocolate Banana Ice Cream Recipe
Ahem!! Anyway, we had a stash of bananas, but none were really ripe/bananay enough to give this a try, so thus began the waiting game. A rather dangerous waiting game, truth be told, as my brother has a tendency to devour 1-2 bananas every day. This means that unless there is a MOUNTAIN of bananas in the fruit basket, very few actually make it to the point where the skin starts to brown 🙁
I *could* have hidden one…but then again, with my memory, I would likely have forgotten it’s existance only to discover it far too late later down the track whilst cleaning out my pantry (there is a story here…involving a mango and my pantry. It is a sad tale of woe, and I won’t share it except to say that never in the history of mankind have ants had such a feast!)
Stopping short of writing “MY BANANA! DON’T EAT IT” in black marker all over one of the doomed fruit, I advised my brother that it would be in his best interests to leave just one banana for me, and so every morning I checked the bananas, until that one fateful day when suddenly I spotted one that had begun to brown! At last, victory was mine! MU-HA-HA-HA-HA!
However, since I’m one of those silly individuals that can never leave well enough alone, I tinkered with the banana recipe to make it more caloriffic (though the healthy recipe is over at Lis’ blog so make sure you check it out if you’re better at following your diet than I am!) and the result was something that almost had my sister and brother fighting for the remains.
I’m sorry I’ve been absent on the blogosphere of late, but I’m at the arse-end of my semester and have an essay, research project, web coding assignment and 2 exams to study for that are all within the next 3 weeks, so time is very scarce.
Add that to the fact that my internet access has died (I’m currently sitting in the courtyard at uni before my lecture and freezing my little mitts off!) and so I just don’t have the time nor means to browse your lovely blogs! I’m guessing I’m going to have a LOT of reading to catch up on once I come back!
Also Try: 20 Minute Banana Cake Recipe
At any rate, here’s the banana ice cream recipe – trust me when I say that you need to make this. Really, there’s no excuse not to 🙂 (and yes, I slathered my ice cream in a non-dairy chocolate sauce, which will be my next post. Promise!)
Faux Banana Ice-Cream Recipe Ingredients
Makes 4 servings (about 2 cups)
- 2 very ripe large bananas
- 1/4 cup thickened/double cream
- 2 tbsp dark brown sugar
- 1 tsp vanilla extract
How to Make Banana Ice Cream Recipe
1. Peel the bananas and slice them into 2cm-thick pieces. Place them on a cookie sheet and freeze till rock solid, about 1-2 hours minimum.
2. Blend the frozen banana slices in a food processor till slightly creamy, then add the cream, sugar and vanilla extract and pulse till smooth and creamy, occasionally scraping down the sides and giving it a good mix up with a spoon.
3. Pour into a container and freeze for 1-2 hours minimum, then scoop out into ramekins/bowls to serve. Drizzle your choice of topping on top and serve up and enjoy!