I'm starting ice-cream season early here in Ireland; three days of sunshine has me making home made soft serve on repeat. I know the rain is due to make a come back but who cares?! This is a great treat to enjoy whatever the weather.
I became a convert to frozen banana soft serve a few years back; it is the best way to satisfy ice-cream cravings without the sugar hit that usually goes with the good stuff. It's also a great option for any vegans or those with a dairy allergy. And in bonus territory, it's a great way to use bananas that are about to go bad; in fact the riper the better for this recipe. Just peel and slice them and pop them in the freezer, ready for when the next mini heatwave comes our way. This isn't quite as creamy as real homemade dairy ice-cream, but I'd take it any day over most of the store bought stuff.
A word to the wise; a pretty powerful blender is a must if you blend the bananas and berries straight from the freezer. If you're blender is a little delicate, let them defrost a little before blending.
2 ripe bananas
3 cups frozen berries
1 tin full fat coconut milk
1/2 cup water
Peel the bananas and slice them into small pieces. Place them in a a freezer-safe container and freeze overnight.
Place the frozen banana slices in a high spend blender along with the frozen berries, coconut milk and water. Blend for 3-5 minutes, stopping every 30 seconds or so to scrape down the sides of the bowl. Keep blending until the ingredients turn into soft, creamy ice cream.
For ice-cream with a soft serve consistency, serve straight away. If you prefer a harder consistency, place the mixture in a freezer proof container and freeze.