Friday, August 1, 2014

Banana coffee Ice cream

You will not need an Ice cream maker to make this Banana coffee Ice cream. You will not even need "Cream" to make this ice cream. It was hard for me to name this ice cream. I first called it "Low fat Ice cream". but then, I had to say something about the flavor so called it Low-fat Banana coffee Ice cream even though Naveen asked me to name it "No- cream ice cream". I also had to skip "low fat" from heading cos it was so very long for a name, hehe

Ice creams are usually made and eaten in summer but enjoyed more in rainy seasons. The first 2-3 months of school after summer holidays is also the start of rainy season. I still remember my brother and I walking back from school holding our lunch baskets in one hand and Ice cream cone in the other and getting drenched in the rain. Those were the best days.. (Sigh!)

Finally, it has started raining here in Norway and the temperate is quite cool. I heard from mom that it is raining heavily in Bangalore. Oh, I miss Bangalore so much! I love watching rain from balcony, but I love more when there is Ice cream to eat while watching. So, I made Banana coffee Ice cream using skimmed milk and very less brown sugar. There is also no cream in this ice cream and is very low in calories. This Ice cream is best for kids who do not eat fruits. You can also enjoy eating it as much as you want, whenever you want.

Happy rainy days!

Nutritional Information  (Approx) (per serving)
Energy  105 Calories
Fat 4 %
Carbohydrates 27 %
Dietary Fiber 3.1 %
Sodium 1.6 %
Vitamin A 1.9 %
Vitamin C 17.9 %
Calcium  0.7 %
Iron  2 %
Protein 1.3 Grams
Sugar 14.5 Grams



Ingredients
[makes 4 servings]
Ripe bananas 2
Water 1/2 cup
Corn flour 3 teaspoons
Milk 2 & 1/2 cups
Instant coffee powder 2 teaspoons
Sugar 2 teaspoons or more



* Chop the bananas and keep them in freezer. Freeze them for at least an hour.
* Mix corn flour in a bowl with water . Make sure there are no lumps.
* In a pot, mix milk and corn flour paste. Heat the mixture in low flame.


* Once the milk gets hot, add sugar and coffee powder. Keep stirring till the mixture thickens.
* When the mixture is thick enough, remove from flame and transfer it to a bowl and let it cool. 


* After freezing banana for one hour, grind them with coffee/corn flour mixture into a smooth paste.
* Transfer it to a bowl and freeze for 2 hours. When the mixture is about to freeze into a block of ice, remove from freezer and grind it again.
* Repeat the process for 3 or 4 times till the ice cream looks creamy and smooth.


* Scoop out and serve this yummy banana with coffee ice cream. Enjoy


* I have added low fat milk but you can replace it with either milk, condensed milk or cream.
* You can also add some drinking cocoa to the corn flour/coffee mixture for mocha flavor.
* I do not have an Ice cream maker or blender, so I have used the normal mixer. If you own a blender, do use it for blending banana and coffee.





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