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:
10 Litres x Milk
1 ¾ x Blocks of cane sugar
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.
Add bananas and milk to food processor/blender and blend until smooth. Add blended bananas and milk to larger bowl.
Sieve cooled sugar syrup into the banana and milk mix and stir in. Add 2 tablespoons of cinnamon and mix well.
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.
Put ice-creams in freezer and leave for 24 hours or until frozen.
Eat and Enjoy!!
(Guest blog post from volunteers Claire and Sophie)