Quick Berry and Créme Fraîche Ice Cream
Photography by Aaron McLean.
This is not a true ice cream but it does have a lovely creamy texture, more like that of a soft-serve ice cream. To keep it from melting too quickly, you can present the glasses sitting in a bowl of crushed ice. Another tip is to put the glasses in the freezer 30 minutes before filling with the ice cream.
Serves: 6
INGREDIENTS
2 very ripe bananas, peeled and thinly sliced
250 grams frozen mixed berries
250 grams crème fraîche
3 tablespoons maple syrup or honey
1 teaspoon vanilla extract
finely grated zest of ½ an orange
1-2 tablespoons orange or berry liqueur, optional
To serve
plain yoghurt
fresh blueberries
METHOD
Place the banana slices in a single layer on a plastic wrap-lined tray and freeze.
Put all the ingredients in a food processor and blend until thick, creamy and smooth, scraping down the sides of the bowl several times to help break up the frozen fruit. Transfer to a freezer-proof container, cover and freeze for 2 hours if possible. You can eat it immediately but it will be very soft. The ice cream is best served the day it is made.
To serve: Scoop the ice cream into chilled glasses and top with yoghurt and berries.
Sour cream can be used in place of the crème fraîche if desired.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
![Coconut and Lime Ice Cream with Raspberries and Mango]()
RecipeCoconut and Lime Ice Cream with Raspberries and Mango
Article by Claire Aldous![Rhubarb Ice Cream with Roast Rhubarb]()
RecipeRhubarb Ice Cream with Roast Rhubarb
Article by Sarah Tuck![Spiced Strawberries, Ice Cream and Coconut Shortbread]()
RecipeSpiced Strawberries, Ice Cream and Coconut Shortbread
Article by Claire Aldous![Old Fashioned Strawberry Ice Cream Sundaes]()
RecipeOld Fashioned Strawberry Ice Cream Sundaes
Article by Claire Aldous
latest issue:
HOLIDAY 2
Our once-a-year special is packed with every recipe you need to make the most of the summer break. From baking and barbecues to fresh salads and sauces that make everything sing with flavour, HOLIDAY has you covered. We’ve even got great nibbles to enjoy with a drink while you dive into our annual puzzle section. This is an issue that sells its socks off, and it isn’t included in the dish subscription—so don’t delay. Get yours in store today and have your most delicious HOLIDAY yet.