You all know that moment, right, when your stash of initially halfway greenish and still inedible bananas suddenly, and seemingly overnight, has turned into a bunch of freckled and speckled overripe fruit? My kids call them ‘rotten bananas’, but frankly, that’s a hyperbolically pejorative denotation that does not pay them the honour they actually deserve. Just have a look at this long list of recipe ideas (some of which are vegan, plenty of which can be veganised).
Baking chocolate chip banana bread is my standard way to use up overripe bananas, and blending them into smoothies is my favorite second. When I don’t want to use them immediately, then I chop them up and freeze them. In this scenario also another option – something I should be doing more often – comes into the picture: making nice cream (aka banana-based ice cream), which is simple, sweet and satisfying. And a totally guilt-free way of enjoying ice cream.
So making nice cream is what I did last Sunday. I had some of spring’s first strawberries in the house, and wanted to add a lemony zing as well. So banana-strawberry-lemon ice cream it was, and really, it was goooood!
Usually, when making nice cream, I start from frozen banana chunks, but this time I reversed the order. I first blended the ingredients, then froze the (delicious!) cream until it solidified. The reason? I wanted to make popsicles. Not just popsicles, but beautifully decorated popsicles with heart-shaped strawberry slices. Not the worst idea ever, and it’s doable, but actually, next time I’ll stick to the usual order of things (as in the recipe below), and reserve my silicone popsicle molds for my regular, ice cream machine made ice cream.
Nice cream popsicles demand that you keep a very close eye on them, and regularly check when they are hard enough to remove from the mold, but not too hard that they’re icy. It can be done, but it’s tricky, as nice cream freezes less well than regularly churned ice cream. My regular ice cream contains arrowroot, an ingredient that prevents crystallization. Arrowroot requires boiling the liquid before cooling, churning and finally freezing it, and in the case of nice cream that process would undermine the exact USP of the concept: the fact that you can turn (frozen) bananas into nice cream in no time, with just a few whizzes of your blender.
In the pics below you can see that the popsicle my daughter holds has more or less the desired consistency. In the first pic, which was taken 1,5h later, you do notice that the ice cream has already turned rather icy.
Anyway, to cut a long story short: the ice cream tasted amazing, the children were happy, and this is definitely something I’ll be making again in the future, be it in the traditional way: freezing, blending, scooping, eating!
strawberry-lemonade ice cream
- 3 bananas (cut in chunks and frozen)
- 1 cup sliced strawberries (preferably frozen as well)
- 2 TB vanilla soy yoghurt (can be omitted)
- pinch of vanilla
- 1 TB grated lemon (I usually keep lemons in the freezer, which I take out and grate when I need some lemon zest or lemon juice.)
Blend all ingredients until they have a soft serve-like consistency. If the mass is too soft, then freeze it for maximum one hour before eating it.