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Fresh Banana Ice Cream

This smooth and fruity ice cream is egg free and by replacing the dairy cream with soya cream, it can be dairy free, too. It’s very easy to make and delicious served with fresh fruit, fruit pies and chocolate desserts or brownies. 

Ingredients

Serves 4

4 firm but ripe bananas, peeled

Juice of 1 lemon

Juice of 1 orange

2 tbsp caster sugar

150ml / 5fl oz whipping cream (or soya single cream)

Instructions

  1. Break the bananas into peices and place in a food processor with the lemon juice, orange juice, caster sugar and cream.
  2. Purée the ingredients until completely smooth, pout into a plastic container, cover with a lid and place in the freezer for 3 hours, or until half frozen.
  3. Break the half-frozen ice cream into chunks and churn in the food processor, or beat in a large bowl with a wooden spoon until smooth.
  4. Return the ice cream to the plastic container and freeze until firm.
  5. Remove the ice cream from the freezer for 15 minutes before serving, to soften.
  6. Enjoy by itself, with fresh fruit or with a delicious desert.

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