I’m not a Mum who treats sugar as the devil. I have a very sensible (well I think so) theory that by saying something’s off limits you create all kinds of both negative and exciting connotations. Dieting, giving up smoking, stopping dating unsuitable men… by saying it’s off limits all of a sudden we all want it more. So this recipe is a welcome surprise. I’d read about blitzing frozen bananas up to make ice-cream but had never really trusted that it might rival my love for the proper creamy stuff. I was wrong. Add some frozen morello cherries and honey and I’m there, face first in the tub, not sharing with anyone. Well I am almost 40 weeks pregnant…
One year ago: Simple chocolate ganache tart and Meringue roses and Flat vanilla cupcakes
Two years ago: Razzamatazz ribs and Banana and custard cupcakes and After Eight cupcakes
Three years ago: Banana and custard melts
Cherry & banana ice-cream
- 6 frozen bananas, cut into 1 inch pieces, no skin
- 350g frozen morello cherries
- 3 tbsp runny honey
I freeze my bananas ahead of time, whenever they are slightly on the turn. Don’t whatever you do freeze the bananas whole and then try to blend with a domestic blender. It will likely cause a lot of smoke.
Blitz the banana pieces and cherries with a stick blender or in a large food processor with the blade attachment until smooth. Add honey to sweeten slightly and re-freeze in tubs. Ta-da! Lovely ice-cream with loads less guilt.
Photography by Minal Photography.