Another day, another sad looking banana in our fruit bowl! A couple of weeks ago I wrote about our Banana, Chocolate and Peanut Butter Muffins which solved the problem of a couple of bananas that were slightly past their best. This has to be the easiest way in the world to make ice cream. You break a couple of bananas into pieces and put them in a tub in the freezer. When they’re frozen, remove them and place in a blender with a few spoonfuls of peanut butter. You need to remember that when you freeze it, the flavours are less intense. You also need to make sure you’re using a decent blender. Don’t use a cheap one as the motor will burn out and die – don’t ask how I know this… When the mixture is smooth, place back in the freezer to re-freeze. Enjoy within a couple of days – if it lasts that long!
We’ve adapted this recipe to use up all sorts of fruit, as long as the flavours are strong before you place them back in the freezer, you get a pretty decent result. It’s also a bonus that this produces a dairy free ice cream which is great for me at the moment as we think the sprog may have a lactose intolerance so I’m avoiding dairy while I breastfeed.