This has to be the easiest recipe I have ever shared. There is absolutely no risk of getting it wrong. It is healthy and it tastes great. What more could you wish for?
A couple of weeks ago at the Allergy Show, I had a chat with Maureen Jenkins, the Director of Clinical Services for Allergy UK. She told me I could make ice cream just by freezing ripe bananas and blending them. I have to admit I smiled and nodded but felt rather dubious about it. Surely it was too simple to work. How wrong was I!
We happened to have a couple of ripe bananas at home on that day. If fact, their skin was so black I did not fancy eating them at all, so I thought we could give it a go. As my soup blender is ancient and coming closer and closer to the end of its long and industrious life, I decided to slice the bananas before freezing them. Crevette did that for me with a butter knife and managed to fit all the slices in a small plastic container.
I forgot all about it until Sunday when the children were asking for a snack and we had ran out of pretty much everything, including bananas. That reminded me of the frozen pieces and I got them out. Fifteen minutes later, I got my soup blender out and gave the bananas a good whizz. They turned into smooth, delicious ice cream! I could not believe my eyes or my taste buds. The children were amazed as well and asked for more. Who knew something so simple could taste this delicious?
‘Free From’ One Ingredient Ice Cream
- 2 ripe bananas
- - small fudge cubes or sprinkles
- - ice cream cones
Slice your bananas and freeze them.
Take the banana slices out the freezer and leave at room temperature for fifteen minutes.
Using a blender, mix the bananas until smooth and creamy.
Enjoy straight away!
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