It is best to choose the sweetest ripe bananas for making ice cream. The green hue of the peel indicates that it is an unripe banana. Brown spots should be visible on the peel of a ripe banana. Ripe bananas spoil faster, so after buying a couple of sprigs of these bananas, I peel them the same evening, cut them into small pieces and put them in a plastic container in the freezer. Over the next few days, they go into smoothies, almond milk, or one of the fruit ice cream options.
Peach ice cream with raspberry jam
4 ripe bananas, sliced and frozen
2 tablespoons coconut oil
1 tablespoon honey
2 large nectarines or peaches
1 tablespoon of almond milk (you can skip it)
the contents of one vanilla pod
pinch of salt
For the raspberry jam:
150 g raspberries
1 tablespoon honey, maple syrup or Jerusalem artichoke syrup
- peel the bananas, slice them and put them in the freezer overnight.
- Mix the raspberries and honey (or syrup) in a blender and pour the finished jam into a cup.
- After taking the bananas out of the freezer, let them stand at room temperature for a couple of minutes and then put them in a blender or chopper. Blend the frozen banana pieces well (depending on the power of the blender, you may need a little more patience). If necessary, add a spoonful of almond or coconut milk, but no more – otherwise you will get banana soup.
- When the blender has turned the bananas into ice cream, add the coconut oil, honey, vanilla, and salt and blend again. Add the sliced peaches, blend the ice cream with a fork or a few strokes of the blender – so that the pieces remain whole. Serve immediately, drizzling the ice cream with raspberry jam and a sprinkling of fruit pieces.