Well, it's only another three sleeps until Christmas Day, and following a busy week of a concert rehearsal, a concert itself, a meeting and a Christmas meal/theatre trip, then a week of not really doing much other than watching Christmas DVDs and continuing to make a scrapbook, the Christmas week, although less busy than two weeks ago, is starting to fill up with things to do. Yesterday was the church Nativity production, I'm going out carol-singing on Christmas Eve, and then there's the church service on Christmas Day. The recipe for today is a vegan-friendly Christmassy gingerbread ice cream, inspired by this vanilla ice cream recipe from The Rawtarian and Ally Sheehan's banana and blueberry ice cream recipe. It only needs three ingredients (plus toppings) and a blender, and is rather easy to make, so even if you can't really cook, this is one dessert you can make this Christmas. And on that note, Merry Christmas and a Happy New Year!
2 teaspoons vanilla essence
2 teaspoons ground ginger
- Cut bananas into slices and freeze in a Ziploc or freezer bag for a few hours or overnight.
- Put the bananas into a high-speed blender and pulse until it reaches a smooth, ice-creamy texture.
- Before you finish blending, add 2 teaspoons of vanilla essence and 2 teaspoons of ground ginger. Blend the mixture for a bit longer.
- Serve into bowls, top with sultanas and candied peel (if you have any) and enjoy!