I have been meaning to share the recipe for this little treat we have been making over the summer holidays. While school is now back, the weather is still hot, so we are still enjoying our treat. It came about when Hannah saw it on a five minute segment on the SBS food channel, and asked if she could have a go at making frozen fruit icecream. Since then she has made it several times a week, and the kids still love it.
Basically, it is just banana and other fruits frozen in chunks then blended in the food processor (we use the one that came with our stick blender) with a little cream and a drop of maple syrup if a little more sweetness is needed. The result is a fruity “icecream” that has the consistency of soft serve icecream. Sometimes we eat it straight away, and other times we pop the mixture in a container and put it back in the freezer for a couple of hours to let it firm up.
The trick is to freeze lots of fruit in snap lock bags all at once, and then just pull out what you need each time. It also works best if you are fast at making the ice cream, as the fruit will defrost quickly once it has been blitzed in the processor. Try to choose fruits that are quite fleshy. Citrus fruits, pineapple, and melons don’t work so well because they are so watery.
- ½ cup frozen banana
- ½ cup frozen fruit (mango, strawberries, mulberries, peach or more banana have all worked for us)
- 2T cream
- 1t maple syrup (optional)
- In a small food processor, place the frozen fruit.
- Blitz until it forms a thick puree.
- Add in the cream and blitz for a further 20 seconds.
- Check the sweetness of the icecream and blitz in a little maple syrup if needed.
- Serve immediately or place into a container and return to the freezer for a few hours.
As you can see, it really isn’t much of a trick, but it is quick, delicious, and fairly healthy too.
Have you tried making your own ice cream or frozen treats?
