Granny's Kitchen

Learn how to cook- try new recipes, learn from your mistakes, and above all have fun

One Ingredient Banana Ice Cream November 14, 2012

Filed under: Banana — dogsmum @ 4:26 pm
Tags: , , , , , , ,

 

This makes a delicious soft scoop banana ice cream. No added ingredients so it really can be good for you! Also no ice cream machine needed. It really can’t get any easier!

The small amount of fat in bananas makes a magic trick when they are frozen and blended. They turn creamy instead of crumbly, with a smooth texture anyone can make at home.

 

To make the ice cream

 

Peel your bananas.

Slice them into small pieces onto a plate.

Freeze for 1 – 2 hours.

Once frozen put the banana into your food processor and blend, blend then blend some more (this actually only takes about 5 minutes) scraping down the bowl as needed.

That’s it, you’ve done it!

Enjoy 🙂

 

Tips:

You can also add a spoonful of Nutella (as I did) blend for 2 minutes for Banana/Chocolate.

Add chopped nuts too if you like.

Add some honey to the banana.

2 banana’s are enough for 2 servings, as above.

 

 

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Ice Cream Cone Cupcakes November 9, 2012

 

These look really striking, but are not in fact too difficult to make…so why not impress your friends and family.

 

For the cupcakes

 

12 Flat Based Ice Cream Cones

125g Softened Unsalted Butter

120g Caster Sugar

125g Self Raising Flour

2  Eggs

2 tsp Whole Milk

A few drops of red food colouring

A few drops of Strawberry flavouring

 

Preheat the oven to 180°C/Gas Mark 4.

Place each of the 12 Ice Cream Cones onto a 12 hole muffin tin.

Whisk the butter, sugar and vanilla extract together until pale and creamy. Add in the eggs one by one, mixing well after each addition. Sieve in the flour. Add the milk and food colouring and flavouring. Mix again until thoroughly combined, the mixture should be light and fluffy.

Divide the mixture evenly between the cones, making sure the mixture goes to the bottom of each cone and does not drip down the sides.

Place in the oven on the middle shelf for 20-25 minutes or until risen and springy to touch.You can test that they are cooked by inserting a clean cocktail stick into the center of each cake, if the cocktail stick comes out clean they are cooked.

Leave to cool completely on a wire cooling rack.

 

To decorate

 

250g  Butter

500g Icing Sugar

1tsp Vanilla Extract

A few drops of  red food colouring

4 – 5 Flake chocolate bars

 

To make the buttercream,  place the icing sugar, butter and vanilla extract and food colouring into a clean bowl and mix well.

8. Place the buttercream into a piping bag with a large star nozzle.

9. Swirl the buttercream onto each cup cake cone, starting from the outside edge working towards the center.

10. Finish with a flake

 

 
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