Creamy banana ice

Last night we ate scoops of this creamy, delicious banana ice piled in chilled cocktail glasses.   Its incredibly simple to make but totally delicious.  The recipe is adapted from one in Agnes Marshalls Book of Ices which came out in 1885.  This is very sweet even when made with lemons.  Children love it.

Serves 6 (allowing 2 scoops per person)
6 ripe bananas (with spots)
100g xylitol/erythritol
300ml water
The juice of 2 oranges or lemons
A blender/food processor, and (if you have it) an ice cream maker

 

 

 

1. If using an ice cream maker, turn it on to start chilling straight away.  This takes at least 10 minutes.
2. Place all the ingredients in a food processor or blender and puree well.
3. Now either freeze the mixture or churn in an ice cream maker until solidified (this takes around half an hour).  Eat immediately or store in the freezer.  If you don’t use an ice cream maker, then removing the mix from the freezer after an hour and beating it with a whisk before replacing in the freezer will make it creamier.  Its not vital, though.
4. To serve, remove from the freezer for half an hour to soften.  If you have a metal ice cream scoop, dip it in a jug of hot water between scoops to achieve perfectly-shaped scoops (I was in a hurry, forgot to boil the kettle, and didn’t bother, which is why the photo above looks a bit too rustic…).

Why this is good for you:
Bananas are a rich source of fructo oligo saccharides (FOS for short), which help feed beneficial bacteria in your gut.   Xylitol is a healthier alternative to standard sugar as appears not to deplete nutrients and has a much lesser impact on blood sugar levels.  Even diabetics can eat xylitol.  Fresh lemon juice is high in health-boosting antioxidants and is supportive of liver function – good news if you want to balance hormones, enhance energy or have perfect skin.   If you want to avoid upsetting blood sugar levels (bananas are a high sugar fruit), eat this ice as a dessert after a protein meal or eat some protein/healthy fats alongside.  A dollop of Coyo or Abbot Kinney’s dairy-free yoghurt (from health stores) would be a good thing to top this.  Or sprinkle 1 tbsp of gently toated almond flakes on top before eating.