Skip to main content

Non-dairy Banana Ice Cream


This is a non-dairy ice cream which is absolutely easy to make with only three ingredients.  I like it that it's light and fat free, except for a bit of oil from the peanut butter and it's refreshing, just right for dessert after a hearty meal.







Recipe for Non-dairy Banana Ice Cream

    Ingredients

    • 420 gm/4 frozen ripe bananas (nett weight)
    • 2 Tbsp peanut butter
    • 3 Tbsp water to facilitate blending
    • a pinch of salt (optional)
    Method
    1. Cut the  bananas into 1/2 inch slices.  Place on a plate lined with a plastic sheet, uncovered, in the freezer, for 2 to 3 hours till hard.
    2. Blend or process in a food processor together with the peanut butter.  Add water to facilitate blending if necessary.
    3. Serve immediately or store in the freezer in a container for a firmer and scoopable ice cream.


Labels:

Comments

  1. AnonymousJuly 1, 2014 at 12:49 AM

    What a simple and wonderful icecream, love it

    ReplyDelete
  2. Angie's RecipesJuly 1, 2014 at 2:26 AM

    We had lots of ice pops last week prepared with peanut butter and bananas...your ice cream looks great too.

    ReplyDelete
    Replies
    1. Sokehah cheahJuly 2, 2014 at 4:26 PM

      Thank you, Angie.... The hot humid weather here is killing!

      Delete
  3. ann lowJuly 1, 2014 at 10:33 AM

    WOW! Love this lovely easy banana ice cream. I'm going to get some bananas later to make this dessert :)

    ReplyDelete
  4. My Little SpaceJuly 1, 2014 at 3:28 PM

    Cheah, your first picture looks so delicious ! Wish I can have one right now. The weather has been so so hot these days.
    Enjoy your week ahead dear.
    Blessings, Kristy

    ReplyDelete
    Replies
    1. Sokehah cheahJuly 2, 2014 at 4:27 PM

      Thank you, Kristy. You have a great week ahead too!

      Delete
  5. Medeja- CranberryJamJuly 1, 2014 at 4:17 PM

    This is one of my favorite ice creams!

    ReplyDelete
  6. PHJuly 1, 2014 at 6:57 PM

    Wow, Cheah! So simple. Am adding bananas to my shopping list!

    ReplyDelete
  7. Yummy BakesJuly 2, 2014 at 4:36 PM

    Looks very good. Ann, I heard you - p lease make extra for me ok?

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
58 comments
Read on for the Recipe

Kuih Bangkit ~ CNY 2010

I recently made this Chinese New Year cookie, 'Kuih Bangkit' for my daughter to  bring back to Melbourne. As Chinese New Year is barely a month away, thought it best to post it now, perhaps you may like to try it out.  These cookies are not too sweet,  with a tinge of pandan fragrance coupled with a sweet taste of coconut ...... yummy.  They do keep well if they're thoroughly baked and they melt in the mouth!
45 comments
Read on for the Recipe

Braised Pork Belly with Lotus Root 莲藕焖猪肉

This is a very simple pork belly dish cooked with fermented bean curd and young lotus root.  I like that the lotus root stays crunchy and blends well with  the equally crispy wood ear fungus.  A comforting dish to serve with a bowl of hot white rice! Recipe for Braised Pork Belly with Lotus Root Ingredient 300 gm pork  belly, cut into bite size 150 gm young lotus root, sliced 4 pips garlic, smashed 20 gm wood ear fungus, soaked, stemmed, cut into strips 2 pices of Nam Yue (fermented bean curd) 1 tsp dark soya sauce 2 tsp Shaoxing wine 3 cups water Salt and sugar to taste Method Saute the garlic with some oil till fragrant, add in the pork belly, stir-fry. Add in the mashed fermented bean curd, mix well and toss in the wood ear fungus. Add in water, dark soya sauce, simmer till meat is tender and cooked and sauce slightly reduced. Toss in the sliced lotus root, ...
9 comments
Read more