My toddler is convinced this is proper ice cream (and yes, he has had the real thing!). He likes it so much he’s named it in tribute to The Gruffalo…
It’s super simple to make, basically a frozen smoothie made with a pre-frozen banana or some ice cubes so that you don’t have to wait around while it freezes.
It’s also a great way to sneak some nutrients into your child… a real win here over the last flu-plagued fortnight when Finn refused most nutritious foods and sometimes cried at the pain of swallowing. It soothed his throat and got some peanut-butter-and-banana goodness into him at the same time. But it’s also a fun treat for dessert or breakfast.
Finally, this is a brilliant way of using up overripe bananas that would otherwise go to waste. I don’t know about anyone else, but we go through an unbelievable number of bananas now we have a toddler, so there are always some about to go bad. Instead of throwing them out, I slice them up and put them in a bag in the freezer – so long as they’re just going brown (not bruised) they’re perfect to freeze for this instant ice cream.
For the base:
1 ripe banana, sliced and pre-frozen (OR 1 ripe, fresh banana + a handful of ice cubes)
200ml (roughly) natural yoghurt, whole milk or almond milk/coconut yoghurt if you want a vegan version
Then add any 1-2 of these:
1 handful of frozen or fresh berries
Any other soft, ripe fruit (e.g. 1/2 a peeled pear, 1 stoned plum)
1/2 a ripe avocado
1 small handful of spinach
1 tablespoon seeds (hemp, sunflower or any you prefer)
1 tablespoon smooth nut butter (e.g. almond, peanut)
A handful of oats (if making this for breakfast)
1 dessertspoon cocoa powder (or cacao nibs if you’re making this for grown ups!)
Sweeteners, if you fancy: a dash of maple syrup, honey or cinnamon
Put all the ingredients in a blender and blitz until smooth.
Add more milk/yoghurt if it’s too thick, and adjust for sweetness by adding more berries or a sweetening ingredient, if you like.