Banana Blackberry Homemade No-churn Ice Cream
A homemade no-churn ice cream made with frozen banana and berries using sweetened condensed milk and whipped cream is a summer delight.
A week before I made this, I chopped a couple of bananas and packed them into the freezer to try the one ingredient ice cream. Then I forgot. Totally. A box of blackberries that I kept saving to make muffins was not destined for it either. When it came down to the choice of muffins or smoothies, he chose smoothies, but I went a level up and decided to make the ice cream!
While processing the blackberries to make ice cream, I remembered the frozen banana!! Sheesh, should have made that instead! I knew if not today, I am going to forget the bananas again. So off went the frozen banana chunks along with the blackberry in the processor! Now it takes a wee bit more time as it is frozen bananas. When I tasted the mixture, it was YUM but it left a slightly bitter after taste. But that is normal and don't need to increase sugar or condensed milk, just splash some cardamom powder and you are good to go.
Yields: 4 large scoops
Banana Blackberry Homemade No-churn Ice Cream
INGREDIENTS
- 16 blackberries or any other berries of your choice
- 2 large banana, peeled, sliced and frozen
- 1/2 can condensed milk
- 3/4 cup whipping cream, whipped
- a dash of vanilla essence
- 1/2 teaspoon cardamom powder
METHOD
- Add the frozen bananas into a food processor or grinder and grind until smooth and no lumps. Add in the blackberries halfway through the grinding process.
- Transfer the content into a deep bowl and stir in the condensed milk and mix well.
- Whip the whipping cream to stiff peaks.
- Fold in the whipped cream gently until everything is incorporated.
- Pour them into a freezer box and freeze them overnight.
- Scoop and serve the Banana Blackberry homemade no-churn Ice Cream.
Now, this can be made with any berry combination as banana goes with.. all? everything? And if not a fan of cardamom, then add some cinnamon or I think even mint goes well... anything that can layer flavours to get past that light after-taste. Or if you are aware of any other techniques please do drop in your ideas in the comment box! :-D
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