Lately meeting new people has gone a little something like this “Hi nice to meet you, did you know that you can make banana ice cream with bananas only?” Since discovering this frozen dessert, I’ve eaten it nearly every evening and it still doesn’t fail to impress me that it contains only one ingredient. Who can say they have eaten ice cream every night for two months without gaining weight? I can!
We had friends round with their kids on Saturday night and as I fed them this banana ice cream I nervously waited for it to be thrown back at me with screams of “this isn’t made with full cream and artificial flavouring” but they ate it… all of it (I admit I did add a little vanilla yoghurt when blending so that’s two ingredients – but I was bringing out the big guns trying to impress).
I’ve teamed this amazing frozen dessert with a simple vanilla cake. It’s a go-to recipe when you need a basic cake batter for any layered cake or upside-down cake.
One of the ingredients in this cake is Jamie Oliver’s ‘vanilla sugar’. Once you’ve made vanilla sugar you will wonder why all sugar isn’t speckled with vanilla bean.
To make the vanilla sugar process 1 vanilla pod (hole) with 2 cups of sugar (white or brown), then put the sugar through a sieve.