Well the title says it all really. This is a super lush, hypoallergenic mega easy banana ice cream recipe. Unless you are allergic to bananas or frozen things, in which case – don’t eat this.
You will need:
- A bunch of bananas
- A freezer
- A freezer proof container or food bag
- A sharp knife
- A container
- A food processor
Peel and slice bananas into 2 cm chunks. Put sliced bananas loosely into a freezerproof container and freeze. Don’t pack the bananas too tightly as the aim is that you can seperate out the slices once frozen.
Once frozen (takes about 24 hours) set up your food processor so you have it on the blades / liquidising setting. Fill the bowl up with the seperated chunks of frozen banana. If you more than half fill the bowl, divide the chunks into two batches.
Ok, steel your nerves, and switch the food processor on.
It will start by just chopping up the banana in a ‘this will never work’ way, but then miraculously, you will start to see a creamy ice cream form. Once all the banana chunk have turned into ice cream, turn it out into a feezer proof bowl and re-freeze. By all means sneak a little tester bowl at this stage!
Eat and enjoy!
This was absolutely gorgeous and we had a discussion about how we could pimp it up with toppings, here are some ideas:
- maple syrup
- fresh cherries
- nuts (not for crohnies)
I tried using a jug style liquidiser to puree the banana and it just didn’t work – the first cm was pulverised but nothing else would sink down onto the blades. If you only have a jug style liquidiser, then puree the bananas first before freezing. If you don’t have a liquidiser, then use a potato masher, and if you don’t have one of those, mash the bananas with a fork – you won’t get the same creamy consistency though.