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30 Second Banana Ice Cream

 

ripe banana icecream servedSure, you can make banana bread, banana muffins, banana cake and banana smoothies with fruit past its prime, but the problem with all of these delicious treats is that you need to act before the bananas are reduced to pulp in the fruit bowl.

For this recipe you store the bananas in the freezer until they’re needed

Simply peel your over- ripe bananas, cut them into chunks, pop the pieces  into a freezer bag, then store the banana in the  freezer until needed.

To make an amazing low fat, sugarfree treat for two adults……..

Blitz three frozen bananas with 2 tablespoons of yoghurt to a smooth cream in the food processor, serve immediately.

This “ice cream” will go grainy if refrozen , but it’s simple to make as needed.

This fantastic idea is adapted from a Donna Hay magazine.

About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

10 comments on “30 Second Banana Ice Cream

  1. Pingback: Yvette’s Allergy Friendly Banana Bread | Please Pass the Recipe

  2. Sandra
    December 4, 2012

    Yay!!!!!!!😃

    Like

  3. marymtf
    December 4, 2012

    Tastes just like a banana paddle pop, only better. 🙂

    Like

  4. ladyredspecs
    December 1, 2012

    Bad news is, not much can go wrong! Enjoy

    Like

  5. marymtf
    December 1, 2012

    Placed my tired old bananas in the freezer this morning. I’m going to practice till my darling granddaughters arrive from interstate. They are staying for the Christmas holidays. If I have to taste test the experiments till I get it right, well, so be it. 🙂

    Like

  6. marymtf
    November 7, 2012

    All the best cooks ‘tweak’, whether it’s their recipes or somebody else’s. I always begin by following the original recipe and then adjust it to suit me or experiment with it. As you know, Sandra, summer is on its way. No matter how fast I get stuck into those bananas, I never manage to eat them all. This will make a lovely way to use the leftovers up. Thanks.

    Like

    • ladyredspecs
      November 7, 2012

      It was my grand daughters who told me about this recipe, their Mum makes it for them. I have tweaked, just cut it back to basics, it’s seriously delicious!

      Like

      • marymtf
        November 7, 2012

        I’m seriously trying it at the first sign of a heatwave. Who knows, I might not even bother to wait.

        Like

  7. thehungrymum
    November 4, 2012

    aaah, I love Donna Hay! Will have to try this.

    Like

    • ladyredspecs
      November 6, 2012

      It’s just a simple idea, yet tastes like the real high fat deal! 😉

      Like

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This entry was posted on November 4, 2012 by in Desserts, FODMAP diet, Food, Fruit Desserts, Gluten Free, Light dessert and tagged , , , , .
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