Homemade Banana & Berry Ice Cream

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Banana & Berry Ice Cream

You’re probably thinking “how on Earth can I make ice cream, as student, without an ice cream maker”? Well the good thing is, it’s actually really simple. What you will need, however, is at least some type of blender. This can be a hand mixer or a regular blender.

The secret ingredient to making creamy ice cream at home, without an ice cream machine, is bananas. When you freeze bananas and then blend them up, they remain creamy and delightful, instead of turning into a soggy mess. There is some sort of science behind this, but I am not the person to try to explain this to you.

However with this knowledge, you can make a variety of homemade ice creams quite simply, and how much would you impress your friends during the summer time? Or just keep it all to yourself and enjoy it alone! Either way, it’s simple, delicious and much healthier for you than whatever they put in the ones you can buy in stores.

Ingredients:
  • 4 frozen bananas
  • 50g frozen mixed berries
  • 30g chopped hazelnuts
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla aroma (if you have this, it’s alright if you don’t)
Put your bananas in the freezer for at least 3 hours before you want to make the ice cream, but it is better to leave them in overnight.
Peel and roughly chop them, then, using your hand mixer or blender, mix the bananas until they are smooth and creamy.
You can easily just stop here and you have a blank canvas to work with. You can just have it as plain banana ice cream or you can add in your own choice of ingredients. Some good combinations to add are;
  • peanut butter
  • mint
  • chocolate
However I went with a berry combination so if you want to achieve the same then carry on!
Add the mixed berries and blend again until smooth. Then add the cinnamon and vanilla for a little extra something. Blend for about a minute to mix it in.
Finally, mix in the chopped hazelnuts. I recommend doing this by hand with a spooDo this by hand with a wooden spoon, and not the blender otherwise you’ll completely lose the little crunch of the hazelnuts. Once it’s evenly mixed in, transfer your ice cream into a freezer safe container and freeze for at least 2-3 hours before diving in (if you can resist)!

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