Non-dairy ice cream whipped up in a few minutes is a life saver when the desire for something sweet strikes. Or when there just isn’t time to make a dessert for dinner guests. I always have some frozen bananas in the freezer. Well, isn’t it true that bananas can sometimes catch us by surprise and ripen before we can eat them? The bananas are best frozen when they have a few brown spots on the skin. Simply peel them and cut into 1 inch (2 cm) pieces and store in an airtight, freezer bag.
I am using cranberries in this recipe as it is the Christmas Season. However, the possibilities are as endless as my imagination. Just adding some raw cacao (one tablespoon) and a pinch of salt to the frozen bananas and honey makes a perfect whole food plant based chocolate ice cream. Add any ripe, fresh fruit to the basic recipe and whip up a dessert in just a few minutes.
2 frozen ripe bananas, cut into 1 inch pieces before freezing
1/2 cup, 50 grams fresh cranberries
2 tablespoons runny honey or date syrup
1/4 teaspoon vanilla essence
What to do
1. Place everything in the goblet of an Optimum or similar blender or food processor and blend for 2 – 3 minutes. Stop the machine every now and again to push down the fruit.
2. Blend until the ice cream is smooth. The ice cream looks pretty if a few small pieces of cranberry are still visible.
3. Serve immediately or store in the freezer in an airtight container. If you do freeze the Banana Cranberry Ice Cream, remove from the freezer 4 or 5 minutes before serving.