Timing is a key factor here. I had discovered some over ripened bananas in the fruit basket and was debating whether to toss them into H’s compost bin or try to make some banana nut bread. Then I forgot all about it in true me fashion. That is, until I chanced upon the delicious picture at spicyana’s.
Promptly cut two of the bananas and kept in the freezer for over 3 hours as I was busy with the usual household weekend stuff that needs to happen before Mondays hit. Molu is a dessert enthusiast (candy lover for the lay people) and joined forces as soon as she heard about it. Our blender is not the best so she and I had to add 2-3 tbsp of water and a tbsp. of honey to keep things moving. Ladled into a plastic bowl and kept covered in the freezer. Enjoyed delicious ice cream after just 2 hours without having to churn anything! Sprinkled some coconut flakes purely for effect if you were wondering about that white stuff.
You will need:
2 ripe bananas cut into one inch pieces - freeze for an hour or so
1/4 cup unsweetened cocoa powder
1/4 tsp instant coffee
2-3 tbsp of water or honey for consistancy and sweetness
almond/coconut flakes to sprinkle
Mix all together except the flakes in a blender to get the consistency of soft serve and freeze for an hour or so to set. That's it. All the remains is the eating of it!
I liked the ease of it so much that the remaining 2 bananas were also cut up and frozen to be used on a rainy day. You know it is not for when it rains (then I’d like hot tea and vada please) but for a hot day when no one wants to venture outside to buy ice cream.
On other news, every spring at least one bird family sets up home in our humble premises and this year was no exception. This nest had 5 eggs but I only see three of these guys there. Hope the roaming neighborhood cats will not get them when they are so helpless. Our own Zeus Lawrence knows he cannot get to them from behind the windows no matter how much he inspects.
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