Today it already felt like summer and people were lying on the grass as I walked through a park. I have a feeling this summer I'll be making a lot of ice creams again ‒ they're simple and much tastier than store-bought ones. Plus, you get to experiment with your personal favourite ingredients and different bases. My flat mate has an ice cream maker I still haven't tried but the bowl part needs to be put into freezer a day before making the treat so it's not suitable for instant urges. For that kind of situations I recommend a banana based quick version of ice cream or sorbet. So every time your bananas start to look overdone, peel and chop them and move into freezer to wait for the ice cream moment. Multiply the ingredient amounts of this recipe with the amount of eaters.
- 1 ripe, frozen banana
- 1 dl frozen lingonberries (or any other berries)
- 1 dl soy yogurt (or vegetable cream of your choise)
- cardamom
Blend the yogurt and the berries together. Then add banana chunks to the mass and smoothen. If the banana chunks or berries are too tough for your blender, let them melt but only ten minutes or so. If the taste seems too sour for your liking, add some powdered sugar or other sweetener. Decorate with a pinch of cardamom.
Nutritional values / 310 g:
energy 396 kcal
fat 3 g
protein 7 g
carbohydrates 34 g
fiber 5 g
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