Summer is nearly upon us. Well some days it feels like it’s here, other days you feel the need to turn the heating back on. Oh the good old British weather! There is one thing that will put a smile on your face whatever the weather and that’s ice cream, it certainly works for me. It’s the perfect summer treat. Well almost perfect. Tasty, but not the healthiest and not suitable for babies (though Edith may have had a little lick of one…)
So I got thinking and after seeing a few healthy banana ice creams made from just bananas I thought about the different flavour combinations you could make. I kept Edith (my 8 month old) in mind whilst writing this recipe, she adores mango. Her face lights up whenever she has it so I decided to combine it with the banana. But there’s nothing stopping you from using pineapple or melon instead. The best thing about this recipe, other than the fact it’s delicious and healthy? It’s two ingredients and fool-proof!
You will need:
2 medium bananas
Peel and chop the bananas into small chunks. Place in a freezer bag.
Peel and chop the mango into similar size slices and place into another freezer bag.
Freeze overnight or for at least 8 hours.
Once frozen, place the banana in a food processor/blender.
Place the mango into a microwave safe bowl and set your microwave to defrost for 30 seconds. (This helps the frozen mango blend smoothly, but remember you are just softening it not defrosting it.
Place the mango in the food processor/blender with the banana and blitz until smooth. This may take a little while (5 minutes or so) and you will need to stop and stir the mix every now and then.
Serve straight away. You can freeze the ice cream for later but remember to take it out of the freezer 10 minutes before serving to soften.