Ingredients

The following ingredients have 1 Servings
  • 3-4 bananas
  • handful dark chocolate chips

Instruction

  • Before you begin, find a baking tray fits into your freezer.  Cover the baking tray with baking paper or tinfoil. This will make the banana easier to remove once frozen.
  • Peel your bananas, then slice into bite-size pieces and lay them out in a single layer on the baking sheet.  A quick note on knives here – I've allowed Small Child to use a small sharp knife under close supervision for some years now.  I believe that teaching your child to use a knife safely is preferable to keeping them away from the altogether, but it really does depend on the individual child – use your judgement to decide whether your child is ready to use a knife.  With this recipe, a blunt butter knife will also work just fine on banana.
  • Place the baking sheet in the freezer and freeze overnight or until the banana slices are frozen solid.  If you're not going to make the ice-cream immediately, you can pop the banana pieces into an air-tight bag once frozen and return to the freezer until ready to use.
  • Once you're ready to make the ice cream, remove the banana slices and throw them into a blender or food processor.  Whizz up immediately.  You might find that the banana first breaks up into a crumbly texture but be patient and continue to blend it until it goes smooth and creamy.
  • Scoop the ice-cream out of the blender and stir in the chocolate chips.  Serve immediately.
  • You might find the ice-cream goes a little melty (as ours did when I stopped to take photos of it!), in which case  you can return it to the freezer for a little while to harden up.