Another winner, this one is!! I have been experimenting with frozen bananas as a base for icecream. Take a banana, cut it i to slices and freeze it overnight.
The next day you take the banana, add some (soy, nut or regular) milk, some agave sirop, nutbutter and some nuts of chocolate (or both), put this all in a foodprocessor and there’s your icecream! Some people call it a softserve because it is a little softer than regular icecream. But you could also put it in the freezer for half an hour to let it freeze a little bit more.
Anyway, a lot of combinations with banana as a base are of course possible, with fruit, cacoa and/or nuts.
But, I find that you always keep tasting the banana flavour, which is ok if you like bananas, but I sometimes just like a different taste!
Last week I went to my favourite kitchen supply store and I found a bottle of mint essence. And as I have always loved eating mint-icecream when I worked at Rotterdam’s famous Italian icecream shop called “Capri”, I decided to try and make mint-chocolate-chipicecream using frozen banana as the base or the icecream.
So I did! I took two frozen bananas, added some almondmilk, some agave sirup, quit some chopped up dark chocolate (>70%), and some mint esstence, and there it was, a lovely bowl of mint icecream! My favourite! When I made the icecream for the second time, I used just one drop of green food colouring to make the icecream look a little more attractive.
And here’s the picture!