Banana Icecream (1 ingredient)

I have been asked about an “icecream” for dysphagia. I found (via trial and error) that I could not tolerate cheaper icecream. It made me cough and aspirate quite badly. The dearer the icecream the better it went down … funny that, bit like Champagne (sparkling wine for you Australian’s) and perfume.

 Ingredients

2 large bananas (make sure they are ripe and soft)

Cream ( optional ½ cup full fat pouring cream) good for additional calories if you need it.

This amount would make enough for 2-4 people.

Method

Remove skins from the bananas and cut roughly into segments. Put the segments in a glass dish or a container you can put in the freezer.  Freeze overnight. 2-3 hours will probably work but over night is best.

Take frozen banana out of freezer and put it in a blender (one that’s strong enough to whip the frozen banana pieces into a creamy consistency. Persevere until you get that creamy consistency. It will go through a few stages where you think its not going to combine but it does. I have just acquired a new KitchenAid that does the job perfectly, see image below. If your budget can stretch to it, I would highly recommend getting one of these for general kitchen use.

Add any other additional ingredients at the point it becomes creamy.

Transfer this creamed mixture back into a container with a lid and put it back in the freezer to re freeze. Use as needed.

Additional Ingredients as desired:

Condensed milk & Cinnamon

Peanut Butter

Cacao powder – or Cocoa

Berry Powder

Coconut Powder

Honey, Nutella

Whatever you think you might like as long as you can swallow it!

This is the BEST accessory to have in your kitchen – does a job like this to perfection!

Published by The Food Manifesto

I am a life explorer, food forager, choice crusader, eco educator, leader, teacher and head and neck cancer survivor. I've loved food all my life, my mum taught me good eating habits and how to cook nutritious food with loads of flavour. As a little girl I lived next door to a wonderful cook Pat Heidrich, I watched as she rolled pastry, filled cupcakes and prepared light as a feather sponges. My love of licking bowls and beaters started early. I grew up and explored my passion by studying cooking, trawling food markets, buying good equipment and experimenting with the tastes and cuisines I love. This blog is intended to share my passion, inspire you to try ...and fail, provide tips and every day good advice about cooking, shopping for ingredients, and planning menus for you, your family and friends. What's your food manifesto? talk to me about how I can help you.

Leave a Reply

%d bloggers like this: