I never understood the appeal of a frozen banana until I tried it myself. I knew that vodka and gin stayed nice and unfrozen in the freezer - but putting a piece of fruit in there? Surely it'd come out rock hard (don't mind the innuendo). Somehow, it doesn't. It's creamy and chewable, kind of like... ice cream! Mix it with a bit of cream and voila - creamy, smooth, scoopable ice cream!
The best thing about this is it's much healthier than store-bought ice creams. There's no preservatives, you can control how much sugar you put in (or even substitute sugar with honey, maple syrup or agave nectar) and most of it's fruit. Plus, you're not spending hard earned money on packaging.
What better way to have it than to serve it with peanut butter and jelly - an unbeatable combination. You've got the salty P, the creamy B and the sweet J (there's the innuendo again). Squish it between two layers of crunchy cookie and you've got yourself one hell of an ice creamy sandwich.
Banana ice cream
You'll need:
2 bananas
200ml thickened cream
½-1 cup castor sugar, depending on how sweet the bananas are
Peel and puree the bananas. You can use a food processor. If you don't have a food processor, like me, you can use a potato ricer.
Combine cream and sugar and whip until soft peaks form.
Gently fold the two together and place in an air-tight container.
Chill in freezer overnight. (It takes longer to set than other ice creams.)
Sandwich with cookies, peanut butter and strawberry or raspberry jam. Easy.
Enjoy!
