WHETHER you love American-style gooey ice cream desserts smothered in toffee sauce, or a tart, palatecleansing sorbet, there’s nothing like a cold treat to finish off a summer meal. Here’s one from abook called 500 Ice Creams And Sorbets.
Ingredients
SERVES 8
6 ripe bananas
475ml soya milk
6tbsp pure maple syrup
2tsp vanilla extract
3tbsp toasted sesame seeds
3tbsp unsweetened sifted cocoa powder
Chocolate, to decorate
Ingredients
Freeze the bananas in their skins for about 2 hours. Peel, slice and then blend bananas in a food processor with the soya milk, maple syrup, vanilla and sesame seeds until well blended. Spoon onto a foil-lined baking sheet, spread out evenly and freeze for 1 hour.
Remove when it is still slightly soft.
Then roll up (Swiss-roll style) into a cylinder, covering with a second layer of foil and twisting the ends tightly to give the roll a good, neat shape. Freeze for another hour until really firm.
To serve, unwrap the roll on a flat surface and sprinkle all over with the cocoa powder. Transfer to a serving dish and decorate with chocolate curls.
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