Yes, I scream for ice cream. My favourite Summer time treat. And well, my favourite food of all really.
When I started looking through Donna Hay’s new cookbook “Fresh and Light” for ideas for an upcoming photo contest, I was overwhelmed. Not only was I very hungry while riding the train from Padua to Munich, but also astound. The photographs and fresh and easy recipes this book gives the viewer are right up my alley. I thought, appetizer, lunch, dinner, dessert, what should I cook? Let alone have time to photograph before I devour it!
But, when I came across the Banana and Maple Syrup Ice Cream I knew right away that was the one for me. It only seemed fitting as I have an extra large bottle of maple syrup in my fridge at all times ( yes, direct from an Ontario, Canada farmer! ) I first discovered maple flavoured ice cream 10 years back when I worked in an ice cream store one Summer and tried every flavour, multiple times. I was always surprised how many people ordered Maple Walnut, a flavour that was put into the “old people” ice cream category by me and my fellow scoopers. But as a Canadian, I must say the sweet and nutty flavour is something that is not comparable to any other ice cream. Here Donna Hay also uses maple syrup to flavour banana and fresh yogurt with a touch of cinnamon. These are flavours that I use on a regular basis especially for my breakfast. The bananas act as a natural cream for a fresher, lighter, and fewer calorie version of Ice Cream.
The next time you are at a book store, and share the same passion for food that I do. Please check out Donna Hay and her many cookbooks published by Harper Collins. They are perfect for the summer weather. You will not be disappointed.
500g peeled and chopped bananas (approximately 4 large bananas)
1.5 (420g) thick plain yogurt, well chilled
a half teaspoon ground cinnamon
1 teaspoon vanilla extract
1 quater cup (60ml) maple syrup, plus extra to serve
Place the bananas in a freeze-proof container and freeze for 4-5 hours or until solid. Place the banana, yogurt, cinnamon, vanilla and maple syrup in a blender or a food processor and process until smooth. Pour the mixture into a freeze-proof container and place in the freezer. Freeze for 1-2 hours or until firm. Drizzle with extra maple syrup before serving. Serves 4.
2 thoughts on “I Scream! – June 2014”
Oh this is on my list to make from the book too. I am really loving Donna Hay’s Fresh & Light. Not only easy to make recipes but I love the images and they alone inspire for many new creations. SO good to see your entry!
I haven’t made this icecream from Donna’s book yet but I agree that it looks too good to not make! Makes me hungry!