Banana, White Chocolate, Cranberry and Pistachio Ice cream
Chocolate certainly has me crushing over it like nothing else…It makes me dance around, behave like a princess, like a mad lover, and like an annoying aunt! When it comes to white chocolate, it is way milder and little sweeter than the dark chocolate. If you love white chocolate, don’t look for a more prominent flavor of it in this ice cream, but it tends to enhance the taste of the banana and makes the simple banana ice cream much richer in flavor. Try and have an only banana ice cream and you will notice the difference. There is a certain change in flavor which I could perhaps gauge within the first bite (I am proud to have a strong sixth sense and an innate sense of flavor 🙂
When I decided to make this recipe, I had like loads, I mean literally loads of cranberry and had to put them to good use. Cranberry and pistachios could go well together, I thought. As I happened to open my freezer at that very instant, I saw my transparent frozen plastic container with a whole packet of pistachios as if they all were literally telling me to let them dance and merge together for a wonderful creation! A glance at the fridge door shelf and my white chocolates came handy. I always tend to keep some white and dark chocolate bars in the fridge just in case I run short of my Morde cooking chocolates at any time.
The only thing you have to remember here is that you can’t just melt the chocolate and add here. When the melted chocolate incorporates with the frozen bananas, it can freeze and solidify rather than mixing well with the bananas. The mixture of cream and chocolate here is the best way to go about it.
Also, be generous with the white chocolate. Be a little greedy with the chocolate, add a good amount. I added about a half cup but you can also add around one cup to this ice cream. It will, of course, have more of the chocolaty flavor then.
When it comes to cranberry and pistachios they both make the recipe complete. Cranberry helps it to stay away from getting too sweet and you will love the tiny bits as they come and melt away as the ice cream does in your mouth. These are smooth and silky in texture and never a hindrance. When it comes to pistachios, ahh….they add the crunchiness that I always look for in an ice-cream and the mild flavor helps in retaining the taste of the more flavourful bananas and white chocolate.
My folks went all crazy when I scooped out the perfect scoops for them. Well, yes they enjoyed their parts at an odd hour of 9:00 am in the morning leaving their breakfast halfway.
One thing very important to keep in mind, something I always stress upon when making an ice cream recipe which is without eggs or shipping cream – never freeze your ice cream for more than 12 hours. It tends to go too hard and you would never to able to get perfect scoops out of it. At 12 hours, it is simply in the best form.
Tell me if you have any queries here, just leave a comment……….I am sure you are going to fall in love with this adorable ice cream 🙂
A deliciously rich white chocolate ice cream studded with pistachios and cranberries, to be had any time of the day. Made without a base of cream and a heavy dose of refined sugar, it is simply your healthiest choice. Just freeze some bananas and your healthy white chocolate ice cream is on its way!
3 frozen bananas (cut into slices and frozen)
80 gms White Chocolate
1/3 cup Heavy Cream (Amul cream)
2 tbsp dried cranberries that were soaked in water for about 30 minutes and squeezed to remove as much liquid as possible
1- 1/2 tbsp shelled roasted pistachios, coarsely chopped (make sure they’re coarsely chopped or any finer powder will give the ice cream a sandy texture)
- Peel the bananas and cut them into small pieces.
- Freeze them for 12 hours or more.
- Put the frozen bananas into a food processor or blender and pulse until smooth. Scrape down the sides as necessary.
- Take the cream in a pan and slightly heat it over. Do not boil. Then take it off the heat and add the white chocolate to it. Keep mixing the white chocolate until it melts and combines well. (Make sure you have broken the white chocolate into pieces here).
- Add the cream and chocolate mixture to the bananas mixture and combine well. You can also pulse this again.
- Add the cranberries and pistachios now and incorporate well. Transfer the ice-cream mix to an airtight container. Add some cranberries and pistachios again on the top. Cover the container with a foil. Freeze for 10-12 hours.