This banana ice cream recipe is the kind of treat that gets kids into the kitchen, frozen bananas blended with LANCEWOOD® Creamed Smooth Cottage Cheese for something that scoops and tastes like the real thing, minus the guilt.
Cottage cheese does something clever here, giving the ice cream a genuinely creamy scoop without the heaviness of a traditional cream base, so seconds feel entirely reasonable.
It is a hot-afternoon sort of dessert, the kind made on a whim when the bananas are a little too ripe and everyone wants something cold. Topped with chocolate sauce and toasted almonds, it feels far more special than the effort it actually takes.
Blend frozen banana chunks with LANCEWOOD® Creamed Smooth Cottage Cheese, castor sugar, cinnamon and vanilla until smooth, then freeze in two stages, beating the mixture partway through to break up ice crystals.
LANCEWOOD® Creamed Smooth Cottage Cheese gives the ice cream a creamy texture and a slight tang, with less richness than a cream base.
About 3 to 4 hours in total: an initial 60 to 90 minutes to firm up, then a further 2 to 3 hours after beating.
Beating the half-frozen mixture breaks up ice crystals, so the finished ice cream is smoother rather than icy.
Riper bananas give a sweeter, more pronounced banana flavour, so very ripe, frozen bananas work best here.
Chocolate sauce, toasted flaked almonds and extra banana slices, though any of your usual ice cream toppings would work.
2 bananas, cut into chunks & frozen solid
250 g LANCEWOOD® Creamed Smooth Cottage Cheese
30 g castor sugar or more to taste
3 ml cinnamon
5 ml vanilla essence
To serve:
chocolate sauce
80 ml flaked almonds, toasted
bananas, sliced
To serve:
Serve scoops of the mixture topped with chocolate sauce, flaked almonds and banana slices.
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