Banana and Raspberry Ripple Ice Cream

Name: Banana and Raspberry Ripple Ice Cream
Total time: 20 min
Yield: 4 People
Ingredients: 300 ml double cream; 80 g icing sugar; 1 very ripe banana; 100 g fresh or frozen raspberries; 50 g granulated sugar; 1 Splash of water

Written by Mint Choc Chip on June 20, 2016. Posted in Ice cream

Perfect for a ripe banana and a pot of cream that needed using up. These unremarkable foods have come together with some frozen raspberries to create a gorgeous ice cream. Love this combo, you could also try strawberries.

A luxurious banana ice cream with raspberry swirls.

Recipe Notes

Be careful not to add the raspberry sauce when it's warm as it will melt the ice cream. Wait till it is absolutely cold for perfect ripple results. Swirl gently.

Nutrition Facts

Banana and Raspberry Ripple Ice Cream

Amount Per Serving (100g)

Calories 499 Calories from Fat 324

% Daily Value*

Total Fat 36g 55%

Saturated Fat 22g 110%

Polyunsaturated Fat 0.1g

Monounsaturated Fat 0.03g

Sodium 1mg 0%

Potassium 145mg 4%

Total Carbohydrates 44g 15%

Dietary Fiber 2g 8%

Sugars 39g

Protein 2g 4%

Vitamin A 1%

Vitamin C 15%

Calcium 1%

Iron 2%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

Units:

Servings

People(change to adjust quanities)

Prep Time

20mins

Churn Time

Ingredients

Units:

Servings

People(change to adjust quanities)

Prep Time

20mins

Churn Time

Nutrition Facts

Banana and Raspberry Ripple Ice Cream

Amount Per Serving (100g)

Calories 499 Calories from Fat 324

% Daily Value*

Total Fat 36g 55%

Saturated Fat 22g 110%

Polyunsaturated Fat 0.1g

Monounsaturated Fat 0.03g

Sodium 1mg 0%

Potassium 145mg 4%

Total Carbohydrates 44g 15%

Dietary Fiber 2g 8%

Sugars 39g

Protein 2g 4%

Vitamin A 1%

Vitamin C 15%

Calcium 1%

Iron 2%

* Percent Daily Values are based on a 2000 calorie diet.

Method

Mash the banana well in a biggish bowl. Add the cream and icing sugar and whisk well until nicely combined.
Turn on your ice cream maker then pour your mixture in and churn for around 20 minutes.
Meanwhile, make your raspberry sauce. Add the raspberries, granulated sugar and water to a saucepan and simmer down until nice and syrupy.
Take it off the heat, strain and chill. Swirl through your ice cream gently to make a ripple effect or use as a Melba sauce and pour on top when you are serving your beautiful ice cream.

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