Quick Banana Ice Cream
Olive Magazine, April 2009
(Cook Time: 10 minutes + 2 Hours freezing)
4 ripe bananas, chopped into chunks
juice of 1/2 lemon
400 ml (13.53 fluid ounces) double cream (or 1 can coconut milk)
75 g golden caster sugar (about 5 1/4 Tbsp)
Whiz everything together in a food processor or blender. Pour into an ice cream maker and churn, (according to the manufacturer's directions) or pour into a freezer-proof box and freeze, stirring every two hours until the mixture solidifies.
To make the Tropicalicious Sundae, layer banana slices in a bowl, top with ice cream and garnish with more banana and toasted unsweetened coconut flakes and toasted chopped macadamia nuts. Enjoy!
Notes/Results: Yum! It is creamy and delicious. The banana taste is there but it isn't cloying. I really like the slight coconut flavor that adding the coconut milk gives it. I wanted to try it mostly as written so I used an organic unbleached cane sugar for this batch but I am going to play around with some other sweeteners like agave and see what that and some lite coconut milk does to it. Low-cal, no--but as a splurge, the fact that it has 4 simple ingredients and no preservatives is a good thing. It is excellent on it's own but the banana slices, coconut and nuts, really took it over the top. A definite keeper recipe.