Quick Banana Ice-cream

No artificial ingredients or flavourings - just real bananas frozen in real cream!

Work plan
15min preparation
4 hours freezing

Calories per serving
580 for 4, 385 for 6

Nutritional advice
the only problem with home made ice-creams is that the real ingredients tend to make it higher in calories!

Ingredients
4 large bananas
juice of 1 lemon
300ml double cream
175g Castor sugar

Method

1. Liquidise the bananas and lemon juice, or press them through a sieve.
2. Whip the cream until it is just firm, then fold in the sugar followed by the bananas
3. Place in a plastic box and freeze for several hours until it is solid. Allow to thaw for 15min before serving.

Tips
If you have time, whip the ice-cream with a wire whisk when it is semi-frozen; this will improve the texture, making it more like commercial ice-cream.

Variations
Quick peach ice-cream: use 4 fresh peaches, skinned and stoned or a can or peaches, drained and liquidise in place of the bananas.

Storage
Keeps in the freezer for up to 3 months

Servings
serves 4-6