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Banana N'Ice Cream

Updated: Dec 14, 2022

This is the Quickest (and probably the healthiest) ice cream recipe you’ll ever have.

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What I learnt during the time I studied ice creams and how to formulate them is that it really just needs two major components to do justice to its texture:

  1. Sugar

  2. Fat

There is a very specific percentage of both required in each recipe so that your ice cream is scoop-able but not hard, sweet (but not overtly) and doesn't create that yuck buttery kind of feel on your palate.


I have a strong belief that all food should be eaten the way it's meant to be (unless you have a serious dietary restriction) so thats the thought process we created all our ice creams at Blanchette with, indulgent, filled with textures and a little different in every bite.


But, since we’re reaching the start of a new year, I thought why not introduce you guys to something that’s healthy for you and allows you to keep up with your 2023 New Year resolution. Introducing, banana n’ice cream: it’s a banana purée based ice cream with your choice of milk (to make it vegan) and your choice of sweetener.


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I promise this is the smoothest, creamiest, and naturally sweet ice cream you'll ever get your hands on. It's also the easiest. You literally just have to blend bananas till they reach a soft serve kind of consistency.


Tips to make sure its an ice cream, not a soup:
  • Slice the bananas into 1/2 inch pieces: Too big and it's going to take forever to freeze and too thin, you'll never be able to blend it in a way that gives you no lumps.

  • Use ripe bananas: Spotty bananas are the best for this recipe, its soft enough where its the perfect consistency and naturally sweet so you don't have to add more sweetener.

  • Freeze the Bananas on a parchment paper in one single layer: Trust me, otherwise removing them from a frozen pan is a struggle.

  • If you have trouble blending: Allow them to thaw for a minute, else add a couple of splashes of your choice of milk (but be careful, theres a risk you turn this into a soupy mess if you add too much).

  • Let it freeze: To do justice to its texture, allow it to freeze for a couple of hours before you scoop it out.



The Equipment

  • Flat pan

  • Parchment Paper

  • Blender/Food Processor

  • Knife

So without further delay, please find below the actual recipe.


Banana N'ice cream

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The Ingredients

  • 4 large ripe bananas

  • 30g-50g of your choice of milk (to soften; optional)

  • 10g of honey/maple syrup (or as per taste; optional)

  • 1 teaspoon (2g) sea salt

To Serve

  • 40g dark chocolate, chopped (optional)

  • 40g milk chocolate, chopped (optional)

  • Roasted Nuts (optional)


The Directions

  1. Cut up the bananas into ½ inch slices and place on a parchment lined tray. Freeze.

  2. Once completely frozen, add the bananas and blend on high for 1-2 mins.

  3. Add sweetener and milk if required

  4. Once completely blended, it mimics a soft serve. You could either eat it immediately or freeze until you're ready to enjoy.

  5. Add toppings of your choice (I run a bakery, I have waaaay to many toppings I can experiment from, but you can add your favourite nuts/chocolates/nut butters etc.)

  6. Please freeze the same in your choice of a container with some parchment paper stuck on top of the ice cream, this helps prevent ice crystals from forming on top.


(If you're feeling particularly lazy, we always suggest just purchasing our very own ice creams instead.)


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