Nici Wickes: Delicious homemade ice cream - Saturday Morning with Jack Tame

Using frozen bananas as a base for ice cream creates a beautiful creamy texture!
Add to it 2-3 cups of other frozen fruit (store-bought is fine) and about a third of a cup of liquid, either coconut cream, pouring cream or maple or sugar syrup. It’s great to use a high-powered blender for a smooth, gelato texture but a food processor will do the trick too, just stop and scrape down the sides frequently. Serve it immediately or freeze it solid then thaw for 15-25 minutes before scooping. Get as creative as you like with adding flavours!
Berry vanilla ripple
2 large bananas, chopped and frozen
1 teaspoon vanilla paste
400g frozen berries
2-3 dates, soaked in warm water
1/3 cup cream or coconut cream
Dark chocolate to serve
1. Blend one frozen banana with vanilla until smooth – this will be your ripple. Set aside.
2. Blend remaining banana with frozen fruit and dates and with the motor running drizzle in the cream or coconut cream and blend until smooth. Spoon into a lined loaf tin. Top with banana vanilla mix and with a spoon handle, marble it through the berry ice cream. Serve immediately or freeze for 2+ hours before scooping.
Kiwifruit choc mint and coconut
1 large banana, chopped and frozen
400g chopped and frozen kiwifruit
1/3 cup maple syrup or honey
Small handful mint leaves
4 tablespoons grated dark chocolate
Coconut to serve
1. Blend everything except the coconut together until smooth. Spoon into a lined loaf tin. Top with coconut and either serve immediately or freeze for 2+ hours before scooping.
Mango passionfruit
1 large banana, chopped and frozen
400g chopped & frozen mango
1/3 cup coconut cream
Passionfruit pulp or syrup to serve
1. Blend everything except the passionfruit together until smooth. Spoon into a lined loaf tin. Top with drizzled passionfruit syrup and either serve immediately or freeze for 2+ hours before scooping.
LISTEN ABOVE

See omnystudio.com/listener for privacy information.