Frozen banana ice cream

I was never a cool kid. While the popular kids went outside to play, I used to stay in, glued to my computer screen, playing Where in the World Is Carmen Sandiego or inventing my own colour palette in MS Paint. Yes, I was that kid.

During sleepovers, my sister, cousin (not cool either, by association) and I would bake, read  Seventeen and  colour our hair with henna. And in that moment, we felt like the coolest kids in town.

We baked mint chocolate chip ice cream cakes, fudgy brownies, and rubbery eclairs. During one such sleepover, my cousin raved about this crazy internet sensation – frozen banana ice cream. All you have to do is freeze ripe bananas and blitz them in a food processor. It has the texture of soft-serve ice cream and the only visible downside is that you have to eat it immediately. Like that was ever a problem. No ice cream maker or fancy ingredients required.

Although it’s such a popular recipe now, I came across a few people recently who knew nothing about it and were so amazed by the results. So here it is – the easiest and healthiest ice cream you will ever eat. 

Let’s talk flavours 

I rummaged through my pantry and came up with these flavour based on what I love and what I had around. The ingredients can be adjusted according to preference.

For the chocolate cheesecake ice cream, I used a generous portion of good quality, organic cocoa powder for an intense flavour. The same goes with the coffee and walnut brittle ice cream. Make the coffee as strong or as weak as you would like it. Or you can have fun experimenting with your own flavours. 

Frozen Banana Ice Cream
Serves 5
Simple frozen banana ice cream in three flavours - chocolate cheesecake, cardamom & rose and coffee & walnut brittle.
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Ingredients
  1. ripe bananas
For the chocolate cheesecake flavour
  1. butter, melted
  2. digestive biscuits, powdered
  3. frozen bananas
  4. cocoa powder (good quality)
  5. splash of milk
For the cardamom & rose flavour
  1. frozen bananas
  2. cardamom powder
  3. splash of milk
  4. dried rose petals
For the coffee & walnut brittle flavour
  1. butter, to grease the baking sheet
  2. 2 cups sugar
  3. 1/2 cup water
  4. pinch of salt
  5. 1 cup walnuts, halved
  6. frozen bananas
  7. black coffee/espresso
  8. splash of milk
Instructions
  1. Peel and slice bananas.
  2. Freeze overnight in a zip lock bag or freezer-safe container.
For the chocolate cheesecake flavour
  1. Mix the butter and digestive biscuits in your preferred container. Press down the mixture and freeze.
  2. Blitz the frozen bananas and cocoa powder in a food processor.
  3. Scrape down the sides when the bananas get stuck and add a splash of milk to loosen the mixture.
  4. Blitz until the mixture is smooth and has a soft-serve consistency. Pour into the container with the biscuit base.
  5. Freeze for 30 mins and up to 1 hour and serve with an extra sprinkling of biscuits.
For the cardamom & rose favour
  1. Blitz frozen bananas and cardamom powder in a food processor.
  2. Scrape down sides when the bananas get stuck and add a splash of milk to loosen the mixture.
  3. Blitz until smooth and pour into a container.
  4. Sprinkle with dried rose petals and freeze for 30 mins and up to 1 hour.
  5. Serve immediately.
For the coffee & walnut brittle flavour
  1. Grease a baking sheet with butter.
  2. Mix sugar, salt and water in a saucepan. Turn on the heat.
  3. Cook over high heat without stirring until the sugar dissolves and turns golden brown.
  4. Take off heat immediately and stir in walnuts.
  5. Pour mixture into the buttered baking sheet and allow to cool. Break into pieces once hardened.
  6. Blitz frozen bananas and espresso in a food processor.
  7. Scrap down the sides when the bananas get stuck and add a splash of milk to loosen the mixture.
  8. Blitz until smooth and pour into a container.
  9. Freeze for 30 mins and up to 1 hour.
  10. Top with walnut brittle and serve.
Notes
  1. Adjust ingredients to preference. I used a heaped tbsp of organic good quality cocoa powder for an intense flavour.
  2. Eat banana ice cream immediately as it doesn't freeze well like traditional ice cream.
  3. Do not add too much milk.
  4. Make it vegan! Swap milk for coconut milk.
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