17 August 2010

Tracy's Boyo's Favourite :: The Easiest One Ingredient Ice-Cream Ever!

Did you know it's my birthday this week? No? Well, now you do! And, as a treat, I have decided to dedicate the rest of this week to ridiculously delicious and decadent sweet recipes. Today's double recipe comes from Tracy's six-year-old son - the boyo! Thanks little guy, I'm loving the look of this one.

Tracy writes: "The boyo wanted me to share this one. He likes to help me in the kitchen, though mainly for certain favourite recipes...like these. Personally, the boyo likes his One Ingredient IceCream served with crumbled Carob Spiral Cookies on top. Mmmmmm..."

The Easiest One Ingredient Ice-Cream Ever

Tracy notes: "Actually, when I say this is one ingredient, that's usually not strictly true, because I can never resist adding a couple of things to it. However, in its purest form that's what it is, and it is superb, healthy and soooooo easy. Quantities are strictly approximate and will depend on taste and the numbers you are feeding. This makes enough for a small serve for dessert for the boyo over several days."

1.Take two ripe bananas, and chop them up into 'coins'.

2. Freeze them for at least 2 hours - if you follow the original recipe I had, and freeze them in a single layer on a tray, 2 hours is enough.

3.If you do as I do these days and just bung them loosely in a freezer bag, you might need to leave them a little longer.

4. Place frozen banana 'coins' in food processor. Start whizzing. This is where the magic happens.

5.Add nothing at this stage. Stop and scrape sides every so often. Keep going. You think it's not going to work, but it will. All of a sudden...beautiful creamy icecreamy banana happens.

6. At this point, I usually stop and add a couple of things, and blend a little more. Boyo loves it made with a scoop of crunchy peanut butter, and a tsp of Milo (or sometimes I use a scoop of Nutella). You get the idea.

7. Go crazy. I've had conversations with grown-ups about nuts, chunks of chocolate, home-made honeycomb, liqueurs...you get the idea. Obviously, with the chunkier things you'd stir in rather than blend.

8.You can eat it like this, as 'soft-serve', or re-freeze for another day. Now, enjoy...


Carob Spiral Cookies


125 g Nuttelex margarine

2/3 cup caster sugar

1 tsp vanilla extract

1 egg

1 3/4 cups flour, sifted

1/4 cup carob powder


1. Cream Nuttelex, sugar & vanilla till light and creamy.

2. Add egg, and beat well till combined.

3. Divide mix into 2 equal portions in 2 separate bowls. Add 1 cup of the flour to one bowl, and the rest of the flour plus the carob to the other.

4. Mix each portion gently till it forms soft dough ball.

5. Using 2 sheets of greaseproof paper per ball, roll each portion out to form 20-30cm rectangle. Remove paper, and place one on top of each other.

6. Starting at the long edge roll it up into a long log, wrap well in gladwrap and refrigerate for about one hour. (You can freeze at this stage, too.)

7. Preheat the oven to 180 degrees Celsius. Cut into 5mm thick slices and place on baking-paper lined baking trays.

8. Bake for 10-12 minutes or until v. lightly browned. Cool on wire racks.

At this point, boyo recommends crumbling 2-3 cookies over a bowl of One Ingredient Ice-Cream.

Yum. Thanks Tracy and boyo!

No comments:

Post a Comment