Here’s what you should give them when the kids call for ice-cream! You can also use other frozen fruit, such as mango, or add in some berries. This recipe needs to be started the day before. It is the perfect way to use up over-ripe bananas.
PREPARATION: 15 MINUTES + FREEZING, COOKING: 0 MINUTES, SERVES 4
4 over-ripe bananas, peeled
1⁄4 teaspoon cinnamon, nutmeg or wattleseed
1⁄4 teaspoon alcohol-free pure vanilla extract
1. Slice or break up bananas into small chunks of even size, place in a glass container then freeze until solid, preferably overnight.
2. Remove bananas from freezer and defrost for 5–10 minutes. Place into a food processor with remaining ingredients and puree until a smooth ice-cream-like texture is formed.
3. Scoop immediately into small bowls or re-freeze for later use.
– For extra flavour, drizzle with passionfruit pulp or maple syrup just before serving.
– Whenever you notice over-ripe (or blackened) bananas in your fruit bowl, simply peel and slice, then place in freezer. Perfect for making ice-creams and smoothies at a later time!
Per serve: energy 360 kJ (86 Cal); protein 1 g; fat 0 g; saturated fat 0 g; cholesterol 0 mg; carbohydrate 19 g; sugars 16 g; fibre 2 g; calcium 6 mg; iron 0.3 mg; sodium 0 mg