Banana Ice Cream

Banana Ice Cream


If, like me, you always have some over-ripe bananas kicking about the kitchen, put them to good use in this incredibly delicious and comforting recipe!

In a different league to the artificial shop-bought alternative, this recipe is very simple to prepare. For best results ensure your bananas are very ripe (but not totally black) and give the mixture a good amount of time to chill in the fridge.

I have seen the ‘one-ingredient’ method of making ice cream used with bananas countless times and whilst the results are good, I favour this recipe for its wonderful richness.

Whilst an ice cream machine will give you super smooth ice cream with little effort, this recipe works just as well if using the ‘freezer method’.

Banana Ice Cream
Serves 6-8

3 Ripe Bananas Chopped
400 ml Double Cream
1 tsp Lemon Juice
3 tbsp Golden Caster Sugar
1 tsp Vanilla Paste
3 tbsp Milk


1) Place all the ingredients except the milk in a food processor. Blitz briefly until smooth – ensure the mixture does not become too thick. Add the milk and pulse until combined.

2) Pass the mixture through a fine sieve, pressing through with the back of a spoon.

3) Transfer the mixture to the fridge for at least 3 hours (preferably overnight).

4) Transfer the mixture to an ice cream machine and churn for around 30 minutes or until set relatively hard. Transfer to the freezer for 30 minutes before serving to allow the ice cream to firm up a little.

Best served with slices of glazed banana. Enjoy!

Blueberry Frozen Yogurt

Blueberry Frozen Yogurt


Frozen yogurt is one of my favourite ways to finish a meal. Lighter and more refreshing than ice cream, it packs all the flavour of a sorbet but with delicious creaminess!

The best way to make frozen yogurt is in an ice cream machine – removing all the hassle and having it ready in 30 minutes flat. You can add virtually any fruit based syrup to the base of natural yogurt and a little double cream – blueberry is my favourite, with a little vodka to stop it freezing hard!

Blueberry Frozen Yogurt
Serves 4

300g Blueberries
150g Caster Sugar
3 tbsp Lemon Juice
1 Cinnamon Stick
1/2 tsp Salt
350ml Natural Yogurt
50ml Double Cream
20ml Vodka


1) Combine the blueberries, sugar, lemon juice, cinnamon stick and salt in a large saucepan and place over a low heat. Cook for around 30 minutes until the blueberries have started to break down and a syrup has formed. You can mash the blueberries with a potato masher at this stage for a finer texture. Once cooked transfer to a bowl and allow to cool.

2) Once cooled, remove the cinnamon stick from the mixture. Combine the syrup with the yogurt, double cream and vodka. Transfer to the fridge and chill for at least 2 hours.

3) Transfer the mixture to an ice cream mixture and churn until ready.