The Basic Recipe
(Allow 1 per person)
I freeze bananas in their natural state. Some people peel, slice them up and put them on trays to freeze but there really is no need. You can just keep a few bananas in the freezer, shoved into the spaces you can find, ready for whenever you want to make this.
Remove the bananas from the freezer and allow to stand for 1-2 minutes. Using a bread knife, slice the banana into large chunks.
Slice off the peel. It comes off really easily.
You will end up with chunks of banana.
Cut each chunk into 3 or 4 slices.
Pop into the food processor. I have a small, pretty basic machine, so mine holds up to 3 or 4 bananas at a time.
Prepare your ears for noise, then blend on high until the mixture stops circulating.
At this stage, it will resemble 'crumble topping', with uneven pieces of banana. Dislodge the pieces from around the blade and the sides with a spatula or an every day knife you would use to spread butter (or low fat margarine!) etc. Blend again until it stops moving.
This time it will be tiny pieces of granular banana. I call this the 'cous-cous' stage. Dislodge and blend again. This is where the process takes patience. You will need to dislodge and blend around 8-10 times and you will feel like it's never going to happen!
Towards the final stages, the mixture will form a ball. Again, keep breaking up large pieces and blending. You can see where the 'icecream' is starting to form around the edges. It resembles cookie dough.
All of a sudden, after about 10 minutes of blending, dislodging and blending again, the frozen banana realises you mean business and it forms this incredible, smooth textured bowl of joy.
I prefer to make these mixtures fresh as I'm about to use them, as the texture is at its ultimate in softness and silkiness when fresh from the food processor. Once you start refreezing, ice crystals start to form and you will need to stir after 2 hours, then leave out of the freezer for an hour or two before using.
A Basic Zero pp Recipe
to get you going
I talked about these frozen fresh fruits a couple of weeks ago. They are worth keeping in the freezer over the summer for last minute recipes like this. There are about 6 different varieties. I also keep grapes (pulled off their stalk and popped in a bag) in my freezer, and pineapple chunks.
Use any combination of these frozen fruits to make your desired 0pp 'icecream'. Always blend them with the frozen banana at the start of the process so that you end up with a silky smooth result.
Make in exactly the same way I have described above. Remember that if you use grapes and fruits with a high water content, you will end up with more of a sorbet texture, rather than a creamy one. There are so many permutations, so have a play and master the basic technique- they are all delicious!
As the weeks go on, I will be introducing more and more fun and exciting ideas...so I'll be opening a virtual
It will even have its own category.
As with anything banana based, wash out or rinse the food processor/blade and bowls immediately after using as once oxidised and blackened, it is as sticky as glue and difficult to clean up.