Having an abundance of bananas in your garden, like we do in Paksong, calls for making all kind of yummy banana recipes. Here is a favorite, really fast banana ice cream recipe. With only 2 recipes (you can use just 1 by the way, but we do love adding some fresh home made coconut milk to it!) So delicious you might want to make this again and again!
BANANA ICE CREAM
Prep time: 2 hours for freezing the bananas (you might want to freeze a batch of bananas right away for the next time - 1 banana is 1 portion of ice cream) Cook time: 15 minutes Total time: 15 minutes (or 2 hours and 15 minutes if you add the freezing time) Serves: 3-4 cups
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INGREDIENTS
4 frozen ripe bananas
1/3 cup coconut milk, see recipe
Pinch of sea salt
EQUIPMENT
Freezer
Blender or food processor
Measuring cups
PREPARATION
Peel the banana's, slice them 1" thick and freeze them for ca. 2 hours
Make your coconut milk (see recipe)
METHOD
Place the frozen banana slices into a blender (one that can do ice cubes) or food processor
Add the coconut milk
Add a pinch of salt
Blend at low speed, use the tamper to keep the mixture moving.
When the ice cream is the texture of soft serve, serve it immediately with your choice of toppings.
Or you can freeze it for 3-4 hours for a firmer texture, although ice cream will become icier as it sits in the freezer.
NOTE:
You can pour the mixture in ice cream popsicle molds too!
This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND.
Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley!
A MEAL WITH A VIEW!
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