Saturday, January 16, 2016


Hot summer days scream out for ice cream. This banana one is so quick to make and so good to eat. We love it. I think you will too.

Banana ice cream
2 ripe bananas, frozen
1/4 cup milk (dairy, nut or soy) or yoghurt
1/2 tsp vanilla extract
1 tsp honey or maple syrup
tiny pinch of salt
1 tbsp cacao nibs (optional)
Put everything in a blender and blend until smooth.

To freeze bananas:
Slice the bananas and place on a tray lined with baking paper and leave in the freezer for at least two hours.

Serves 2-3

You can freeze bananas well ahead of time and store in a plastic bag in the freezer. You can also make the ice cream any time and keep in a container in the freezer but, I think, it's best eaten straight after making.

Reading: A map of the world by Jane Hamilton

Watching: Room - heartbreaking but beautiful film adaptation of Emma Donoghue's novel of the same name

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