I’ve been wanting to make home-made ice cream for ages now, but most recipes require a key utensil, an ice cream maker.
Since I don’t have an ice cream maker, and not really looking forward to eating ice cream with a knife and fork (have you seen a brick of ice cream before?), it never seemed a likely culinary endeavour.
Even the so-called no churn recipes involved some weird ingredient which didn’t really fit in with our new LCHF (low carb, high fat) lifestyle.
Most recently however I stumbled upon a few recipes for no churn paleo friendly ice cream. These recipes sometimes have no more than two or three ingredients, which seemed simple enough.
The key ingredient turns out to be frozen banana. Yep, no eggs, no cooking, no condensed milk or extra sugar just banana. Now true LCHF followers would shy away from bananas for their high natural sugar content, but it is ice cream we’re talking about here…
So I combined a few of these recipes and experimented with flavours to bring you salted almond and banana no churn no cook ice cream.
5 frozen bananas
2 tablespoons almond or other nut butter
1/2 teaspoon salt
50g dark chocolate, chopped (optional)
1 cup cream (optional)
1 hand full of almonds, crushed (optional)
Chop the frozen bananas in a food processor till it starts to resemble a crumble.
Add the almond butter and the salt.
Continue to process the ice cream until creamy and smooth.
At this point I added the optional chopped chocolate, crushed almond and a cup of cream to give it an even creamier, chocolattey, nutty texture. Almost like a tin roof ice cream you get from Woolworths.
You may go so far as to swirl in a tablespoon of honey, but this defies the low sugar idea. Just make sure nobody is watching
That’s it. Scoop it in a freezable container and freeze it for at least 3 hours (that’s how long we could last waiting for it).
Best banana almond ice cream I ever tasted.