Banana Skin Ice Cream
Britain wastes 1 million bananas every single day. If you notice your bananas starting to turn a little too ripe, put them in the freezer to use later. The perfect way to use those frozen bananas, banana ice cream!
But did you realise that banana skins are also edible? In this recipe turn your banana skins into caramel toffee-like chunks to mix through your banana ice cream for added texture and reduced waste!
Serves 2
Ingredients
2 bananas
4 tbsp maple syrup/honey
Method
Peel the bananas and put the skins in a bowl to one side.
Cut the bananas into small chunks and place them in an airtight tub. Seal and place the tub of bananas in the freezer for at least 4 hours, ideally overnight.
Meanwhile, preheat the oven to 160°C/325°F/Gas mark 3 . Tear up the banana skins into smaller pieces and add half the maple syrup or honey. Mix well until all the banana skin is covered.
Line a tray with greaseproof or a silicon mat. Pour the banana skins onto the tray, spread out so the skin is one layer, and roast in the oven for 20-25 minutes until dark, caramelised, and crispy. Allow to cool, roughly chop or blend into fine pieces, and place in an airtight tub until the bananas are frozen and ready.
Place the frozen bananas into a blender or food processor. Add the remaining maple syrup, or honey and blend until smooth. Scrape down the sides and break up larger chunks of banana every so often. Add the caramel banana skin pieces and blend again for a few seconds until combined.
The ice cream should be ready to eat straight away or store in the freezer in an airtight container for 3 months.
Recipe courtesy of Rowen Halstead
