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Recipe by olive magazine

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1. Whizz everything together in a food processor.
2. Pour into an ice cream maker and churn, or pour into a freezer-proof box and freeze, stirring every 2 hours until the mixture solidifies.

Per serving

665 kcalories, protein 2.8g, carbohydrate 44.7g, fat 54 g, saturated fat 30.2g, fibre 1.1g, salt 0.06 g

Latest comments and suggestions

• Smoothiestar

  18 March 2009

  Smoothiestar rated and commented on this recipe

  

  This is really nice!A bit like Ben and Jerry's chunky monkey ice cream if u add chocolate chips and walnuts like I did!

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• Bud

  30 March 2009

  Bud commented on this recipe

  Doesanybody know if this would work made with low fat creme fraiche, instead of double cream?

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• tina

  08 April 2009

  tina commented on this recipe

  Did not enjoy this ice cream, maybe it would have been nicer if I used an ice cream machine. It tasted like cold bananas, not even as nice as a banan split. Won't be making it again.

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• angmunchkin

  20 July 2009

  angmunchkin commented on this recipe

  Hello, A reply to Bud; yes this does work with l/f creme fraiche :) try this link for Hugh Fearnley-Whittingstall's version and use the l/f; it works. http://www.bbc.co.uk/food/recipes/database/bananaandlemonicecre_8833.shtml Kind regards, Angela

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Ingredients

• 4 ripe bananas , chopped into chunks
• ½ lemon , juiced
• 400ml double cream
• 75g golden caster sugar

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 10 minutes plus 2 hours freezing

Ingredients

• 4 ripe bananas , chopped into chunks
• ½ lemon , juiced
• 400ml double cream
• 75g golden caster sugar

Per serving

665 kcalories, protein 2.8g, carbohydrate 44.7g, fat 54 g, saturated fat 30.2g, fibre 1.1g, salt 0.06 g

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