Banana ice cream

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Small vintage enamel Cathrineholm bowl with home made banana ice cream and pair of ice cream wafer curls | H is for Home

As we mentioned in a post last week, we’ve been feasting on lots of ice lollies in the warm weather.

bag of over ripe, marked down bananas

I saw this big bag of marked down, overripe bananas in the supermarket and thought I’d make some home-made banana ice cream.

sliced bananas on a chopping board

It’s really easy – first you peel & slice all the bananas and freeze them.

sliced bananas on two pizza cooking mesh sheets

Prior to putting them into the freezer I arranged them on these pizza baking meshes so that they didn’t turn into a massive, rock-hard lump.

frozen sliced bananas in a food processor

After about half an hour in the freezer, pop the slices into a food processor and whiz for about 5 minutes stopping every minute or so, popping off the cover and turning over the contents with a spatula to ensure it all gets chopped up.

creamed frozen bananas in a food processor

If needed, you can add about 150ml of whole milk, single cream, soya or almond milk to give it a creamier consistency. You can also add a couple of tablespoons of honey or agave nectar for a sweeter mix.

creamed frozen bananas in a food processor

Decant into tubs (I used 6 medium bananas which made about 2 litres) and put in the freezer. Remove the tub from the freezer about 5 minutes before serving to make it easier to run a scoop through it.

small vintage enamel Cathrineholm bowl with home made banana ice cream and pair of ice cream wafer curls

Try folding in chopped unsalted peanuts or chocolate chips (or both!) to the mix prior to decanting into the tubs.