My daughter, Ameli, like most toddlers, loves ice cream. I don’t want to deny her the fun things in life, but I certainly don’t think she has any lack of sugar intake. I came across this recipe for frozen banana ice cream a couple of months ago, and it’s been a regular staple in our house ever since.
From time to time, if Ameli won’t have breakfast for whatever reason, I’ll just reach into the freezer for some ice cream – she’s happy, I’m happy, and a healthy breakfast is had with no fighting or fuss.
If you regularly have over ripe bananas, this is an even faster alternative to banana bread! Rather than popping over ripe bananas in the bin, they’re cut into chunks and popped in the freezer. While some people say you can’t taste the banana, I think that depends what you mix it with – as a plain ice cream, it definitely tastes of banana.
This recipe is dairy, gluten and sugar free. Depending on what you add it can be nut free and anything else free too.
1 Banana, Frozen
Cocoa, berries, 1 tablespoon honey and 2 tablespoons peanut butter, 1/2 cup frozen mango, to taste
Feeds one toddler
1. Place your chopped and frozen banana pieces into a food processor, and blend on high. Within a minute or so it’ll become a beautiful rich and smooth consistency. Don’t over blend or it’ll become too liquid and you’ll have to freeze it again.
2. Add your additions. Blend again briefly (depending on what I’m blending, it may be useful to prepare them separately, i.e. frozen mango can be liquidised separately.
Extras: If we’re doing it for desert, I will sprinkle some nuts or colourful sprinkles on top. Also lovely with apple pie.