There's been a string of hot days and the need for something cooling has been on the mind and the recipe that follows is something that will quickly provide you with relief.
I first saw this concept last month on a River Cottage program and tucked it away in my brain in one of those "that's a great idea I should do that some day" moments. Then just this week as I was flicking through some old magazines (the February 2008 edition of Dish) there it was again. I took that as a sign, I should do it now.
Ice cream can be a bit of a convoluted procedure and the beauty of this method, is that you get that ice cream texture without any fuss - all you need is frozen fruit and a food processor. It can be as simple as placing the frozen fruit into your processor and blitzing until creamy.
[Adapted from Dish Issue 16]
¼ cup coconut cream
¼ cup dried raisins
Prepare the bananas:
This is something you can have stashed in the freezer well in advance so it's there ready to use when you feel those ice cream cravings coming on.
Peel and chop the bananas into even sized pieces and lay them out on a tray in a single layer. Place them in the freezer until frozen. You can then repack them into freezer bags.
Prepare the raisins:
Place the raisins in a small pan and cover with rum - put the pan over a very gentle heat and carefully bring it up to temperature, you just want to warm the rum. Take it off the heat, place a lid on the pan and allow to sit until cool and the raisins have plumped.
Make the ice cream:
Place the frozen bananas into a processor and process until smooth. Pour in the coconut cream, and process until creamy. Roughly chop the raisins, add them to the processor and briefly pulse until they have mixed through.
If you like your ice cream more like a soft serve you can enjoy it now or else, place it in a container and put it back in the freezer to harder a little.
For something different, I've served it in these mini ice cream cones.
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