Five-Minute Banana Ice Cream with Biscoff Swirls
- Frozen banana slices* from 3 medium bananas
- A few tablespoons Biscoff spread (creamy or chunky)
Toss
the frozen banana slices into a blender or food processor and puree
until smooth. Add the Biscoff spread, to taste, and pulse until evenly
swirled in. Alternatively, you can just stir in the Biscoff spread with
a spoon. Serve immediately.
*Recipe
Note: To freeze the bananas, cut into 1-inch slices, then freeze in a
single layer on a parchment or wax paper lined baking sheet for 2 hours.
Transfer to a freezer bag and store until ready to use. This method
keeps the banana slices from sticking together, which helps to puree
more evenly.
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