Pure Banana Ice Cream

My Shimono food processor is by far the most used and most loved electrical kitchen gadget  I have ever gotten for myself. I use it almost everyday.  Ever since I bought my Shimono,  I seldom take away road-side food for breakfast for I would prefer to make myself some healthy smoothies and jams for my bread every morning.

The other day, we had surplus of red skinned bananas. As they were starting to turn brown, I deep freezed the surplus bananas.  The next day, I made banana ice cream with it and it’s so easy and yummy.

All I  needed to do was to cut up the frozen bananas (remove from freezer and defrost for about 20 minutes).  Then I added some almonds, pumpkin seeds, sunflower seeds and chia seeds and blended the mixture in my Shimono.  No water is added.

This is my all natural banana ice cream with no added sugar, preservative and food additives! So yummy and sweet.

You can eat straight from the blender or you can chill it for about 15 minutes in the freezer.

The next time round, I will add fresh milk or whipping cream to the banana and omit the nuts.  The milk and cream will make the ice cream creamier.  Next time, I will omit blending the nuts with the bananas because the blended nuts added a rougher texture to the ice cream.    The nuts and seeds will instead be sprinkled on the ice cream.

And my next try will be strawberry ice cream where I will blend strawberries with fresh milk or whipping cream. I am sure that this will be a hit with the kid, albeit it would be pretty costly to make a 100% strawberry ice cream. I think I will need 2-3 punnets for 4-5 servings.

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