Frozen banana “ice cream” is a little bit of culinary magic – just sixty seconds in a food processor to transform frozen slices of banana into a smooth, silky dessert.
I first discovered it in David Cohlmeyer’s The Vegetarian Chef in my student days, and have been happily whipping up batches of the stuff ever since.
I’ve experimented with adding cocoa powder, vanilla, ginger, cardamom, but usually stick to the basic mixture then top it with maple syrup, chopped nuts or a splash of rum.
The ice cream can be eaten straight away or packed into a container and frozen until needed.
Frozen banana “ice cream”
- 5-6 medium bananas
- 1 tsp lemon juice
- a pinch of salt
- maple syrup, chopped walnuts and rum to serve
- Peel the bananas, slice them into 1 cm thick pieces and freeze until solid.
- In a food processor, purée the banana, lemon juice and salt until smooth.
- Serve topped with walnuts, a drizzle of maple syrup (and a splash of rum for the grown-ups).