Eggless Banana and Cardamom Ice Cream
Basic Information
- Servings: 8
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 28.05
- Health score: 1.00
- Weight Watcher points: 22.00
Summary
Eggless Bananan and Cardamom Ice Cream is a dessert that serves 8. For $1.25 per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. One serving contains 452 calories, 3g of protein, and 28g of fat. A mixture of caster sugar, cardamom powder, milk, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Only a few people made this recipe, and 1 would say it hit the spot. Summer will be even more special with this recipe. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 16%, which is rather bad. Users who liked this recipe also liked Eggless Mango Ice cream, Eggless Strawberry Ice cream, and Eggless Coconut Ice Cream.
Ingredients
banana250 grams
cardamom powder0.25 teaspoon
cornflour1 tablespoon
double cream600 ml
caster sugar1.5 cups
vanilla extract1.5 teaspoons
vanilla pod1
milk200 ml
Instructions
Step 1
Place the milk, cornflour and banana slices in a blender and pulse until pureed.In a large saucepan heat on a very low flame the double cream, banana puree, sugar, vanilla extract and the vanilla seeds along with the whole pod. Gently whisk this from time to time.Once the mixture begins to thicken, whisk it more often to ensure it doesnt settle at the bottom. Simmer gently until it is thick enough to coat the back of a spoon.
Step 2
Remove from the heat and add take out the whole vanilla pod (wash it and dry it and add it to a jar of sugar, et voila Vanilla sugar!)
Step 3
Add the cardamom powder and food colouring if using and mix thoroughly.Allow the mixture to cool and place it in a freezer-friendly container. Cover this with a lid and place in the freezer.Every 30 minutes for the first two hours, remove the container from the freezer and whisk to break up any ice crystals that may have formed. After two hours leave the ice cream for around 3-4 hours for it to freeze completely.
Categories
Dish Types: dessert
Diets: gluten free, lacto ovo vegetarian
Occasions: summer