Balsamic Strawberries with Banana & Almond Ice Cream

Balsamic Strawberries with Banana & Almond Ice Cream

With spring just around the corner, let’s kick it off early with some strawberries and ice cream. Now I’m making the ice cream, which is so simple to make, but if you don’t fancy making the ice cream yourself, buy the ice cream that you and your family love to eat. If you’re looking to go dairy free, try this delicious banana ice cream. I’m sure you’ll love it just like my boys do.

Also buy good quality balsamic vinegar, which will make all the difference to the outcome of this dessert. Traditional balsamic vinegar is always labelled “Aceto Balsamico Tradizionale” and carries a European Union Certification Stamp that guarantees the ingredients quality, production and place of origin. Balsamic vinegar only comes from the regions of Modena and Reggio Emilia in Italy and contains whole pressed grapes complete with juice, skin, seeds and stems, usually Lambrusco or Trebbiano varieties. A red capped bottle corresponds to a 12-year-old vintage, silver to a 15 to 20 year vintage, and gold corresponds to 20 to 25 year vintage. Enjoy your strawberries and cream!

Balsamic Strawberries with Banana & Almond Ice Cream

Serves 4

Ingredients:

3 tablespoons good-quality balsamic vinegar

1 ½ tablespoons fine sugar

1 tsp freshly ground black pepper

1 handful mint leaves, roughly chopped

4 cups fresh strawberries, hulled and cut into quarters

4 scoops banana ice cream

How to make:

One hour before serving, combine the balsamic vinegar, sugar, pepper and ½ the mint leaves in a bowl, and then add the strawberries and mix well, set aside at room temperature to marinate.

To serve, divide the strawberries among 4 small bowls, then top each with a scoop of banana ice cream and sprinkle over the remaining mint leaves to garnish.

Banana & Almond Butter Ice Cream

Makes 4 cups

Ingredients:

3 large ripe bananas, peeled and sliced into even size rounds

1 cup smooth almond butter or peanut butter (optional, if you have a nut allergy just leave them out, you will still get a lovely ice cream just from the bananas themselves)

How to make:

Place the sliced bananas into a large zip lock bag, remove as much air out of the bag as possible and zip closed.

Place the bag into the freezer for at least 2 hours or overnight.

Remove the bag from the freezer and tip the frozen banana into a food processor. Blend until smooth, scraping down every 30 seconds, until the banana looks like soft serve ice cream. (this might take 3 to 4 minutes to happen)

If you’re not adding the almond butter, then transfer the banana ice cream into a fresh zip lock bag and place into the freezer until it sets like normal ice cream, then use when desired.

If you’re adding the almond butter, add as soon as the banana looks like soft serve ice cream and blend until silky smooth or fold in to make a swirl effect, then pop into a zip lock bag and freeze until needed. Enjoy this true delight!!!!