Banana Ice Cream Recipe

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  • Dairy-free
  • Gluten-free
  • Healthy
  • Low-fat
  • Vegan
  • Vegetarian

serves:

4

Skill:

easy

Recipe extracted from Deliciously Ella by Ella Woodward, out now published by Yellow Kite, £20
© Ella Woodward 2015

Ingredients

  • For the classic version:
  • 8 very ripe large bananas (1.3kg), peeled
  • For the berry version:
  • 8 very ripe large bananas (1.3kg), peeled
  • 100g frozen blueberries or mixed frozen berries
  • For the caramel version:
  • 8 very ripe large bananas (1.3kg), peeled
  • 12 Medjool dates, pitted
  • 5 tbsp almond butter

Method

  • Chop the bananas into thin slices, place in a bowl and freezer for at least 6 hours.

  • When you’re ready to make your ice cream, remove the banana slices from the freezer and allow them to warm up for 5 minutes or so.

  • Place the slices in a food processor and blend for 1-2 minutes, until the mix is totally smooth. At this point, add the frozen berries or dates and almond butter if you’re using them and blend.

Top Tip

Let your bananas go really over-ripe before you freeze them – it’ll make the ice cream much smoother. This is a great way to use up old bananas too as they can stay frozen for weeks

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