Yet another brilliant example of the versatility of the Galloway Chilli preserves -- this time a really simple ice cream with a hint of Chilli goodness.

I was amazed to read how simple this recipe is, but the final product is brilliant.

Just one ingredient makes this ice cream -- two if you count the Galloway Chilli preserve.  

The recipe uses our black currant chilli preserve; one of our seasonal specialities.  If you were not lucky enough to order some you can try any of our other variations.  I am told the Lime & Ginger works really well too.

Banana Ice Cream Recipe

Take three ripe bananas. The yellow skin should be mottled with black spots. An almost black banana is no good as it will have started to break down internally.

Ripe bananas

Ripe bananas

Chop the banana into handy chunks. Place in a freezer container and cover with an airtight lid. Freeze until the banana is solid (preferably over night)

Separate the chunks and throw into a blender. You may need to move the banana pieces around in the blender with a spoon (switch off first!).

My blender was not up to the job so I opted for my mini-chopper instead.

I got the best results from the mini-chopper (right)

I got the best results from the mini-chopper (right)

After a few minutes you will have a smooth paste with no lump.

Your ice cream is now ready. It will have the consistency of soft-scoop ice cream. Alternatively place it back in the freezer, in an airtight container, and enjoy at a later date.

Three bananas will give you about six ice cream scoops.

Add some flavours

During the final moments of the blending add some Galloway Chilli preserve – two tea spoons of the number three heat was enough to give the ice cream a bit of attitude in the back of the throat without being too hot.

Serving Suggestion - with blackberries as I had no currants!

Serving Suggestion - with blackberries as I had no currants!

This banana ice cream is so simple to make, and best of all it is great for those watching their waistline. It's ideal for people with food intolerances such as dairy or gluten. Vegans and Vegetarians will appreciate it too.

 

Reproduced with kind permission from David at forkingmad.uk

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