Banana & Mango "Ice Cream"
This is probably the easiest “ice cream” in the entire world, as well as being among the healthiest. It has only two ingredients and is sugar-free, dairy-free, gluten-free and egg-free. Literally ANYONE can make and eat this - you don’t even need an ice cream maker. And the best part of having this super-healthy dessert in the freezer? You can chow on it at any time of day without worrying about it going straight to your thighs. Winner!
Recipe & more pictures on my blog, Cloudberry Dreams
Otherwise, the recipe is
BANANA & MANGO “ICE CREAM”
4 large, ripe bananas
2 large ripe mangoes
If you’re after a super-creamy product, peel and roughly chop the bananas and mangoes (removing the stones from the mangoes) and freeze overnight in a container. Otherwise, simply peel roughly chop the fruit and use it fresh if you’d prefer a slightly more sorbet-like result.
Place fruit pieces in a food processor ( a blender would also do nicely) and process for around 2 minutes, or until completely smooth. The consistency of the mixture should resemble a thick soup.
Line a shallow, freezer-safe container (I used a relatively shallow square ceramic dish) with plastic wrap, which will make it easier to remove “ice cream” in the next step. Pour the blended fruit mixture into the lined container and place in the freezer for 2 hours.
After 2 hours, remove the container from the freezer - the sides of the mixture should be starting to freeze. Place fruit mixture back into the food processer and process again for 1 - 2 minutes. If you’re planning on removing the finished “ice cream” from the freezer container onto a nicer serving dish, then re-line the container with plastic wrap at this point before pouring the mixture back into the container to make removal easier. Otherwise, simply pour the blended fruit back into the freezer container.
Freeze for 2 -3 hours until firm.
Remove from the freezer 15 minutes prior to serving to soften. If you used pre-frozen fruit, use an ice cream scoop to serve. If you used fresh fruit, cut into rough chunks and serve.
Enjoy!
x-posted to food_porn
Recipe & more pictures on my blog, Cloudberry Dreams
Otherwise, the recipe is
BANANA & MANGO “ICE CREAM”
4 large, ripe bananas
2 large ripe mangoes
If you’re after a super-creamy product, peel and roughly chop the bananas and mangoes (removing the stones from the mangoes) and freeze overnight in a container. Otherwise, simply peel roughly chop the fruit and use it fresh if you’d prefer a slightly more sorbet-like result.
Place fruit pieces in a food processor ( a blender would also do nicely) and process for around 2 minutes, or until completely smooth. The consistency of the mixture should resemble a thick soup.
Line a shallow, freezer-safe container (I used a relatively shallow square ceramic dish) with plastic wrap, which will make it easier to remove “ice cream” in the next step. Pour the blended fruit mixture into the lined container and place in the freezer for 2 hours.
After 2 hours, remove the container from the freezer - the sides of the mixture should be starting to freeze. Place fruit mixture back into the food processer and process again for 1 - 2 minutes. If you’re planning on removing the finished “ice cream” from the freezer container onto a nicer serving dish, then re-line the container with plastic wrap at this point before pouring the mixture back into the container to make removal easier. Otherwise, simply pour the blended fruit back into the freezer container.
Freeze for 2 -3 hours until firm.
Remove from the freezer 15 minutes prior to serving to soften. If you used pre-frozen fruit, use an ice cream scoop to serve. If you used fresh fruit, cut into rough chunks and serve.
Enjoy!
x-posted to food_porn