Bananas - allow 1 per person, but add an extra few if they're small
1/2 teaspoon vanilla extract
A splash of cream, milk, coconut milk or fruit juice
A sprinkle of caster sugar or a drizzle of honey
- Cut the bananas into roughly 5mm slices, ready for freezing. If you have enough space in your freezer, I find it easiest to lay them on a baking sheet so that they don't stick together. If not, don't fret, you can use any tupperware or an old ice cream tub. Put the bananas in the freezer for a few hours.
- When the bananas have frozen, you can add any of the optional ingredients. I usually find a few tablespoons of milk or cream makes it all a bit easier to blend.
- Using a blender (I tend to use the hand held variety), blitz up the bananas until you have a smooth and velvety ice cream. If the bananas are rock solid, you can let them thaw just a little, then blitz them up.
- Tuck straight in, this is guilt free ice cream after all!