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?


INGREDIENTS

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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