Nici Wickes’ easy ice cream recipe

Is this the easiest ice cream recipe ever? Use frozen bananas and berries to whip up Nici Wickes’ sensational summery treat in a matter of minutes.

The magic of eating ice cream from a cone is never lost on me. It instantly transports me to that carefree feeling of being a kid in a New Zealand summer. It’s super-easy to make spectacular, creamy, no-churn ice cream. And like that other summer pleasure, swimming, eating ice cream is a wonderful way to cool down during the hottest days.

With this healthy fruit ice cream you can indulge to your heart’s content. There’s no need for an ice cream machine, but a little planning ahead is needed to make sure you have a ready supply of chopped and frozen bananas and other fruit. Don’t forget to stock up on some quality waffle cones too.

Basic homemade ice-cream

To make a basic fruit ice cream I always include one frozen banana as a base, as this creates a beautiful creamy texture. Add 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 different flavours.

Berry vanilla ripple
Ingredients:

2 large bananas, chopped and frozen

1 teaspoon vanilla paste400g frozen berries2-3 dates, soaked in warm water

1/3 cup cream or coconut cream

Dark chocolate to serve

Method:

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.

3 Top with banana vanilla mix and with a spoon handle, marble it through the berry ice cream.4 Serve immediately or freeze for 2+ hours before scooping.

Kiwifruit choc mint and coconut
Ingredients:

1 large banana, chopped and frozen

400g kiwifruit, chopped and frozen

1/3 cup maple syrup or honeySmall handful mint leaves

4 tablespoons grated dark chocolate Desiccated or thread coconut to serve

Method:

1 Blend everything except the coconut together until smooth. Spoon into a lined loaf tin. Top with coconut and serve immediately or freeze for 2+ hours before scooping.

Mango passionfruit
Ingredients:

1 large banana, chopped and frozen

400g mango, chopped and frozen

1/3 cup coconut creamPassionfruit pulp or syrup to serve

Method:

1 Blend everything except the passionfruit together until smooth. Spoon into a lined loaf tin. Drizzle with passionfruit syrup and serve immediately or freeze for 2+ hours before scooping.


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