Friday 15 August 2014

Duo of Banana 'Ice Cream' (Dark Chocolate and Caramel Cinnamon)

Serves 3 to 4

One simple ingredient can be whipped into a rich and silky ice-cream, and the result is amazing, creamy like dairy ice-cream but without the calories, sugar and fat.  That ingredient is, as one could tell from the title, bananas.

Banana 'ice cream' can of course be eaten plain, and is great on top of french toast with maple syrup for breakfast, but the flavour combinations and uses are truly endless and only limited by your imagination.  A few other flavours that I like to make are Strawberries and Cream and Coconut Rough.  Or freeze any flavour into popsicle moulds for a day-time treat for the kids.

In this combo, the dark chocolate ice-cream is made with no added sugar and has a slight bitterness to it, just like the taste of a quality dark chocolate.  It contrasts beautifully with the sweetness of the caramel cinnamon ice-cream which has been made even creamier with condensed milk.  Serve together topped with a couple of chopped macadamia nuts and you will never feel guilty about eating ice-cream ever again!

What's in it?

Dark Chocolate Ice-cream

1 1/2 medium ripe bananas, sliced and frozen
3tbs unsweetened cocoa
1/2 tsp vanilla bean paste
2tbs light thickened cream

Caramel Cinnamon Ice-cream

1 1/2 medium ripe bananas, sliced and frozen 
2tbs skim sweetened condensed milk
1/4tsp cinnamon

How do I make it?

1. Place bananas into bowl and blitz until they have a soft serve consistency, approximately 20 sec increasing speed slowly from 1 to 10. It may be necessary to scrape down the sides of the bowl and blitz again for a few seconds to achieve the required consistency.

2. Add other ingredients and blend, approximately 10 sec / speed 4.

3. Pour into container and freeze until firm (approximately 3 to 4 hours).

2 ProPoints for a 1/4 serve.


If not intending to use the same day, or you have leftovers, this 'ice-cream' will freeze quite hard overnight so will need to be taken out and allowed to rest at room temperature for a little while before becoming soft enough again to scoop.

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