This ice cream is glorious, even if the weather isn't! Quick, easy, dare I say it..healthy (well certainly healthier than the usual anyway) and a perfect way to use up the old bananas in your fruit bowl, if you don't fancy the standard banana cake? As the title indicates, this recipe is super quick (after waiting for your bananas to freeze), but beware..it wont re-freeze well (picture solid brick), due to the distinct lack of copious amounts of sugar, so needs to be eaten up, all of it. Probably wont be a problem, once you've had a 1st bite :)
Ingredients - for 2 enormous servings, or 3 normal people portions.
3 (ripe - overripe) bananas
50ml milk
15 - 30ml (1-2 tablespoons) maple syrup (depending on how sweet your sweet tooth is)
50g Dark or Plain chocolate, roughly chopped
A handful of Salted Marcona Almonds, roughly chopped
Method
Peel the bananas and place in a freezer bag, and then (you guessed it) in the freezer. Leave them there until completely frozen ( 4 hours should do it).
Once the bananas are frozen and you're ready for dessert, remove them from the freezer bag and put into a food processor. Add the milk & syrup and blend for 2 mins. Scrape down the bowl and blitz again for another 1-2 mins, until the mixture forms smooth, cohesive, soft ripples. Be careful of over blending, as it will turn into a smoothie. Stir in the chocolate and sprinkle over the almonds. Consume immediately.
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