In today’s ajb blog post, we show you how to make two easy icy treats. Liz shares her simple yet seriously moorish banana ice cream recipe and off the back of a recent family holiday to Italy (the land of Gelato and Granite…sighhhhh), Jo shares her recipe for a granita-style local lime & lemon sorbet.
Simple One-Ingredient Banana Icecream
I almost need to apologise before I begin sharing this recipe because it is..soooo easy….so easy in fact that you might wonder if it is at all possible to make ice cream using only one ingredient…No ice cream maker is required and it can be whipped together in minutes…
Additionally it is an easy way to stay cool, get the kids involved in the kitchen using fresh local ingredients and use up overripe bananas at the same time..lots of big ticks there!
(Servings: 4 or about 4 cups)
4 large ripe bananas
1. Start with ripe bananas. They should be sweet and soft.
2. Peel and cut the bananas into coins, then place the bananas in an airtight container and refrigerate for at least 6 hours.
3. Blend the frozen banana pieces in a small food processor or powerful blender.
4. Keep blending. The mixture will get smoother but still have chunks of banana in it. Scrape down the food processor with a spatula.
5. Watch the magic happen! Suddenly, as the last bits of banana smooth out, you’ll see the mixture shift from blended banana to creamy, soft-serve ice cream texture. Blend for a few more seconds to aerate the ice cream. (If including any add-ins this is the time to do it. See Cooks’ notes below)
6. Scoop, serve and enjoy!
You can enjoy the ice-cream straight away, or transfer the mixture into an airtight container in the freezer until it is solid.
Additional add-ins include:
- A quarter of a teaspoon of freshly grated cinnamon, nutmeg, cardamom, or grated ginger
- Or a spoonful of peanut butter, some chocolate chips, a drizzle of honey, a dollop of Nutella or a spoonful of cocoa powder
Granita-style Jeruk Nipis & Lemon Sorbet
If there’s one thing that is certain about life in Jakarta it’s that the weather is always warm. Of course, this isn’t surprising considering Jakarta is located approximately 6 degrees south of the equator. Therefore we are always looking for ways to cool off.
I recall when we first arrived in Jakarta searching the supermarket frozen section for icy poles. Nothing fancy – preferably with minimal artificial colours, simple flavours and lots of them as we needed to get our core temperatures back within reasonable limits! But alas, this mission was surprisingly harder than I expected.
What’s that saying, ‘necessity is the mother of invention?’ – Well, that certainly was the case for me. Into the kitchen I went and from the back of the cupboard I pulled out the icy pole moulds. Pureed fruits, juices, diluted cordials were all frozen to make home made icy poles for my family. And to this day, they are still well received. Of course I have now found a few frozen treats in the supermarket that we do enjoy (Mini Almond Magnums are pretty good! and I enjoy the local icy treat, *’eskrim dengan kacang hijau‘).
Below you will find my recipe for a granita-style sorbet using (mostly) local ingredients. It’s suitable for adults and children alike. I hope you enjoy it.
1 1/2 Cups caster sugar
2 Cups water (warm)
1Tb finely grated lemon rind
3/4 Cup jeruk nipis juice
3/4 Cup lemon juice
2 egg whites (whisked to light peaks)
1. Combine sugar, water and lemon rind in a saucepan over a medium heat
2. Cook, stirring until sugar is dissolved (approx 5 minutes)
3. Reduce heat and simmer without stirring for 10 minutes (or until mixture thickens slightly)
4. Remove from heat and allow to cool completely
5. Strain sugar mixture over a bowl
6. Stir in combined jeruk nipis and lemon juices (strain again if required to remove any seeds)
7. Pour mixture into a baking tin (approx 20cm x 30cm)
8. Cover with cling wrap and freeze for around 2 hours or until almost firm
9. Transfer semi-frozen fruit mixture into food processor
10. Add lightly whisked egg whites
11. Quickly process until smooth yet slightly stiff (a slushy consistency)
12. Cover and return to freezer for approx. 3 hours or until completely set
13. Serve in a cup with a sprig of mint and a straw
- Serve with a straw as the sorbet can be sipped as it melts, making a refreshing drink
- For extra zing, serve with a spoonful of sherbet (our childhood favourite brand is wizz fizz – but we have to go to Australia to get that!)
- For an adults‘ drink, add a scoop or two to a Vodka, Lime & Soda for that extra refreshing tang
*Kacang hijau: Mung beans
*Jeruk Nipis: Bahasa Indonesia name for the citrus hybrid, key lime (citrus × aurantiifolia). Jerk nipis have a higher acidity, stronger aroma, and a thinner rind than the more popular lime variety, the persian lime. Jeruk nipis grow throughout the Indonesian archipelago and feature in many recipes.
* Selamat makan: Enjoy your food (‘buon appetito!’)
Looking for more fresh and easy recipes? or Interested to learn more about Tropical Fruits of Indonesia?
Jeruk Bali, Goats Cheese and Pearl Couscous Salad
Tropical Fruits of Indonesia
Words: Liz and Jo Photography: a journey bespoke