Technically, this isn’t a true icecream. It’s better. That’s because it’s easier, cheaper and much healthier than traditional icecream.
The only hard bit is remembering to freeze the bananas beforehand, so it’s not an instant gratification dish. It’s so good though, that it’s really worth buying bananas in bulk whenever they are cheap, and freezing them in chunks so you’ve got them on hand, whenever you fancy it.
Use the chopping blade for this one. Put the bananas in the jug (sorry for the grainy pic, but I thought it might be helpful to see the size of the chunks for freezing.
Whizz at sp8 for 30 sec.
The icecream pictured above has been doctored with the addition of a tablespoon or two of nutella. There are those who happily eat this without any additions, and it is pretty good. I think it’s worth gilding the lily though, and trying one of the additional ingredient combos.
- Two tablespoons of nutella (as pictured)
- A spoon of peanut butter and a drizzle of honey
- A little honey and cinnamon
- Some frozen mango chunks
With any of the above additions, I would add them to frozen chopped bananas before milling. It’s that easy.
If you have a different thermal cooker, click on the name of your machine for general tips on converting this recipe and others: