Banana Mango Ice Cream

Ice Cream Ingredients:
5 bananas
2 cups frozen mango pieces
3 oranges

Topping Ingredients:
1 cup raspberries
2 tablespoons honey
¼ teaspoon orange zest (optional)
¼ cup sliced almonds
¼ cup fresh blackberries

Instructions: Purchase five organic ripe bananas with small brown freckles on them. For this ice cream, avoid buying green bananas as well as overly ripe bananas that have become brown inside. Perfectly ripe bananas are best. Peel the bananas, place them in a ziplock bag and freeze them for one or two days until they are completely frozen.

To make the topping, blend the raspberries, honey, and orange zest. Leave the other topping ingredients loose to sprinkle on top of the ice cream once it is done. Cut the three oranges in half, and scoop out the insides. The scooped out orange halves will serve as bowls for your ice cream.

Please note that this ice cream needs to be served immediately upon being made because it gets hard when it is placed in the freezer afterwards. When your guests have arrived, and you are ready to make the ice cream, position the “blank” piece into the juicer instead of the “mesh” you would normally use for making juice. Next, turn the Champion Juicer on, and slowly push the frozen bananas through, alternating the bananas with frozen mango pieces. Once the orange halves are filled with ice cream, pour on a few tablespoons of the raspberry topping. For a finishing touch, decorate the desserts with blackberries and sliced almonds.

Recipe details