In this recipe series, we bring you recipes by Julia Toon, culinary motivator and author of the book ‘Good Eating: A Taste of Qatar’. New recipes every week, straight from Jules of the Kitchen.
Frozen Banana Ice Cream
Who would believe that the simple banana when frozen whole would turn into such a delicious, creamy ‘natural’ ice cream. A wonderful healthy dessert for all the family.
Serves 6
Preparation time: 5 minutes plus several hours’ freezing or overnight
Processing time: 5 minutes
INGREDIENTS
6 ripe bananas: 1 per person – frozen
1-2 tsp hot water
INSTRUCTIONS
Prepare banana for the deep freeze:
Remove skin, break in half and place in a plastic bag. Freeze.
To make Ice Cream:
Remove from freezer and allow to that for a few minutes. Remove from the plastic bag and place in a food processor. Pulse to a smooth, creamy texture adding a few teaspoons of hot water if necessary.
Pulse until mixture is smooth and creamy. Serve immediately.
Jules’ Tips: It is important to use really ripe, sweet tasting bananas, or the ice cream may taste a little bland. Try to defrost the bananas slightly before pulsing: this keeps the noise down and prevents the machine from overworking. The hot water can also assist here. Note that this ice cream does not refreeze well. Fresh mangoes can also be substituted in this recipe – treat exactly as above.
Contributed by: Julia Toon, Jules of the Kitchen
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