RECIPE: Banana Cinnamon 'Ice Cream'

Updated: Aug 15, 2019

...or should we say, "iced-shake"?

Great for the heat of Nicaragua in summer, these 'ice-creams' provide some much-needed refreshment, as well as encouraging the kids to get excited about fruit. Plenty of potassium and calcium too!

What better way to prevent 100+ bananas from being wasted?


To make 60/80 large "ice-creams" you will need:

100x Bananas

10 Litres x Milk

1 ¾ x Blocks of cane sugar

Step 1

Add cane sugar with ½ a cup of water to medium sized pan. Warm on a low heat until sugar is melted and then add all spices. Turn off heat to avoid sugar burning.

Step 2

Add bananas and milk to food processor/blender and blend until smooth. Add blended bananas and milk to larger bowl.

Step 3

Sieve cooled sugar syrup into the banana and milk mix and stir in. Add 2 tablespoons of cinnamon and mix well.

Step 4

Add to 3 / 4 ladles of mixture to small plastic bags and tie to close [or ice cream tray if you have]. Repeat until all mixture is used up.

Step 5

Put ice-creams in freezer and leave for 24 hours or until frozen.

Step 6

Eat and Enjoy!!

(Guest blog post from volunteers Claire and Sophie)

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Registered as a Charitable Incorporated Organisation with the Charity Commission for England and Wales, Registered Charity no. 1165017. Registered in Nicaragua with registered charity no. 6678, published the National Journal “La Gaceta” dated 02.02.18.

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