Take the easiest ice cream recipe and go crazy with your very own twist on it.
Banana ice cream is the most simple, delicious and seemingly magic dessert. The possibilities for adding your own jingle to it are endless. Since being given the recipe on a trip in Thailand years ago I’ve pretty much stayed the course and kept it to its traditional roots. Lately though, feeling particularly creative (and hungry) I’ve whizzed up some fab new ways to banana ice cream.
Basic recipe - serves 4
Ingredients
8 over ripe (but not bruised) bananas
1/2 tsp pink Himalayan salt
Recipe
Skin the nanas and break up into smallish pieces. Sprinkle over with salt. Place into zip loc bag and freeze. Once frozen, put into blender and pulse until smooth…like soft whip. Put back into the freezer for 2 hours.
This by itself is delicious. You will not believe how creamy it is. Alchemy!
At this point you can add anything you like to it. I’ve added coconut, raisins, nutmeg, blueberries, chopped fresh figs, chocolate chips, carrot & cinnamon and chopped nuts. I ALWAYS add chili powder. My most recent concoction was inspired by a trip to my beloved Trader Joes. I discover a packet of DEFATTED PEANUT FLOUR! Wow! Soo good. More ways to devour PB! I added about a cup of it to the mix and then popped it back in the freezer to chill up good and proper and about 2 hours later..voila! LOW FAT VEGAN PEANUT BUTTER AND BANANA ICE CREAM. You could of course just use regular PB but then it wouldn’t be low fat.
| banana ice cream with a maple infused quinoa & crushed pecan topping |
The flour is also amazing mixed with rice/almond/quinoa/oat milk and chunks of sweet ‘n juicy pineapple and raisins soaked in the juice with a dollop of Tofutti cream cheez on top. If I can get some shipped over to the UK, I will test it out in some cupcakes, muffins….ooh and banana bread…or pancakes or…..
Wow, I want that ice cream right now! And I really wish they could start selling peanutflor in Norway! I want to try it!