Cinnamon Banana Icecream

Oct 19, 2011   //   by myrakelly   //   Blog, Recipes  //  No Comments

Now that bananas are coming down to a somewhat affordable price here in Australia I can get back into making icecream! As long as you have some bananas in your freezer it only takes a few minutes to whip up this tasty soft icecream. You can really add any other flavours you like to the frozen bananas to create you own frosty treat. Try it with some cacao powder, lucuma or some berries. And a tip for freezing bananas: Wait until they are spotty then peel them, break into chunks and store them in a container in the freezer. That way you won’t get frostbite fingers trying to peel the skins off!

Cinnamon Banana Icecream

One Serving

3 Frozen Bananas

2 Medjool Dates

1 tsp Cinnamon

1/4 Avocado (Optional)

Either blend all ingredients in a vitamix blender using the tamper or use a food processor. If you have a twin gear juicer like the Greenstar or a single auger juicer you can push the ingredients through using a blank plate or to the manufacturers instructions for nut butters.

You’ll need to eat this right after blending unlike dairy based icecream it will become solid and icy if you store it in the freezer.

Oh, and this is perfectly acceptable to eat for breakfast on a hot summers day. Icecream for breakfast!

Feijoa & Manuka Honey Icecream

May 18, 2009   //   by myrakelly   //   Recipes  //  4 Comments

Feijoa & Manuka Honey Icecream

Feijoa & Manuka Honey Icecream

This recipe combines two iconic New Zealand ingredients. Feijoas and Manuka Honey. Feijoas, also known as the pineapple guava, are in abundance at this time of year and are one of my all time favourite fruits. This icecream has a delicate clean flavour, a slight sweetness and it’s not too rich or heavy. Very cleansing on the palette. You could play around with the quantities to make it sweeter or substitue the honey for agave if you prefer.

2 Cups  Soaked Raw Cashews

6-8 Feijoas

1/4 Cup Raw Manuka Honey

1 Tbsp Soy Lecithin Granules (optional, for extra creaminess)

About 12 Large Ice Cubes

1 Cup Pure Water

Make sure your icecream maker bowl is sufficiently frozen. It will most likely need to have been in the freezer 18-22 hours.

Blend all ingredients in a high speed blender until smooth and creamy.

Pour the mixture into your icecream maker immediately and process according your your machines instructions.

Note: If you don’t have an icecream maker you can pour the mixture into a bowl and place it in the freezer. Then whisk with a fork every 30 minutes. Or you can freeze the mixture in icecube trays and once frozen, blend in a food processor.

What is a Feijoa?

Although originally from South America, some might say the feijoa is now even more kiwi than the kiwifruit. They come around once a year in the autumnal months and people tend to go a little crazy for them when they are about. Besides being overly delicious, feijoas are a good source of vitamin C, folate and fibre. and they are so low maintenance that at least one house on every block is likely to have a tree.

Blueberry & Banana Icecream

Aug 6, 2008   //   by myrakelly   //   Recipes  //  No Comments

This is a delicious alternative to the heavy nut based raw icecreams and it’s super quick and easy to make if you keep some bananas on hand in the freezer. The riper the bananas the sweeter it will be.

Ingredients

1/2 cup frozen organic blueberries

1 frozen organic banana

1/2 organic avocado

1 tbsp organic raw agave nectar

a splash of filtered or spring water

Method

Put everything apart from the water into a blender or food processor and blend until smooth. If it’s not moving just add a little water to get it going.

Either eat it right away for soft serve or if you are patient enough freeze for about hour then whisk with a fork before serving. Yum!

TIP: Peeling and chopping your bananas before freezing makes life much easier. Peeling frozen bananas is a surefire way to get a bad case of finger frostbite.