It is a well-known axiom that even the most resilient among us are susceptible to the sweet temptation of a sweet frozen treat in the heat of the summer. Ice cream during summer is not just ubiquitous but also imposing, with a presence that is profound and virtually compels to be eaten. With a plethora of flavours to choose from available at myriad vendors from your average corner shop to supermarkets and ice cream parlours, Sri Lankans are spoilt for choice to an extent that has made ice cream downright impossible to resist; until now. The beloved dessert is now faced with a worthy contender. Using an ingredient that is in abundance in the tropical haven that Sri Lanka is, takes minutes to prepare and requires only a food processor; this alternative to ice cream is quite literally, bananas!
Devoid of the copious amounts of refined sugar, artificial additives and fat that make regular ice cream a guilty indulgence, this healthy alternative is truly ‘nice” in every conceivable way.
Here’s the secret super simple recipe that you can whip up in a jiffy and is also, customisable:
Time: 5 minutes
4 ripe spotted Cavendish bananas or 8 small, ripe “seeni” bananas, sliced and frozen overnight
A quarter cup of coconut cream
Add the frozen bananas and coconut cream to the food processor and blend.
Occasionally scrape down the sides and continue to blend the mixture until it reaches a smooth consistency reminiscent of soft-serve ice cream.
Scoop it into a bowl and indulge immediately. For firmer ice cream, place the mixture into an airtight container and freeze it for an hour and a half.
Wait. It gets sweeter!
The aforesaid nice cream serves as the base for a bevvy of exciting flavours you could whip up, from chocolate to fruit and nut or even mint chocolate chip! You are also at liberty to add your favourite mix-ins, be they nuts, kithul treacle, dark chocolate chunks, exotic spices or citrus fruit zest, if you are feeling particularly adventurous. The possibilities are limitless!