Thanks to our fave foodie blog , we are never buying shop-bought ice-cream again when it’s this ridiculously simple.
So, how do you make it? Simples. Thanks to the high pectin content in bananas, when they are frozen and blended up, they turn creamy instead of crumbly.
I tried it with some almond butter thrown in. Delish and probably the easiest dessert I’ve ever made.
Serves 4-6
Ingredient
1 bunch bananas
Instructions
- Peel your bananas.
- Cut them into small pieces.
- Freeze for just 1-2 hours on a plate or tray. (Or leave them in the freezer indefinitely — just let them thaw a little before making the ice cream.)
- Blend, blend, blend in the food processor — scraping down the bowl when they stick.
- Enjoy the magic moment when they turn into ice cream! Try mixing in other fruits, nut butters, or chocolate.
- Freeze any leftovers and process again when ready to serve.
Taken from two of our favourite foodie blogs, thekitchn and Food52.
