How do you eat yours?………..
There are a couple of things we have in abundance this week; brown bananas and Cadburys’ Creme Eggs! We came back from a weekend away, to a bowl full of mouldering fruit and the boys had, not one, but 7 Cadburys’ Creme Eggs,each hidden in their Easter egg mountain!
There was much excitement around making this recipe. The boys loved chopping the bananas and who knew how fascinating it would be to melt a Creme Egg?!
If you want a healthier treat after all those Easter eggs, just use bananas. This simple ice cream has a lovely, thick, creamy texture and an intense ‘bananary’ flavour without any added sugar.
A nice change when you just can’t bring yourself to make banana bread…..again!
Banana & Cadburys Creme Egg Ice Cream
- 3 brown bananas
- 1 tbls milk
- 1 Cadburys’ Creme Egg
- Peel the bananas and roughly chop into chunks. Put the chunks into a sealed tupperware container and put in the freezer for at least 3 hours.
- Fill a saucepan up with cold water by roughly a third. Find a heat proof bowl that will sit in the saucepan without touching the bottom of the pan.
- Put the Creme Egg and the milk into the bowl and gently stir until it melts into a smooth sauce.
- Leave the sauce to cool for 15 minutes.
- Take the bananas from the freezer and pulse them in a food processor. Blend until they are thick and creamy (this will take a couple of minutes). Pour in the chocolate sauce and gently stir to create a ripple effect.
- If the ice cream is a little too runny, pop it back into the freezer for 30 minutes to firm up.
- Scoop and serve!