This recipe has been updated, so go and take a look at the new and improved version of real berry ice cream.
Real Berry Ice Cream
My children love ice cream, especially in our hot New Zealand summer we had this year. But finding a real berry ice cream that is low in sugars and artificial additives or preservatives is difficult.
By making your own frozen soft serve desserts, you can control what goes in, and this recipe is packed with nutrition. It contains antioxidants, fibre, minerals, potassium, Vitamin C, B6, magnesium.
The bananas in this ice cream make it quite high in carbs, so I only have a small amount when I make it for the children. I prefer it to processed ice cream because of the nutrients in the banana and the berries.
I like to use the ratio of 1 banana to at least 1 cup of berries. The higher the berry content, the lower the banana content and therefore lower the carbohydrate from the bananas.
Make real berry ice cream and you will never go back. You simply save your old browned bananas (you know, the ones you are about to throw away or those that come home in your children’s lunchbox).
Peel the bananas and snap them in half to put in a container in the freezer. I use a Yonanas machine which churns them up to a soft serve ice cream/sorbet.
If you don’t have a Yonanas machine, simply add the slightly defrosted bananas and berries to your food processor or use your stick blender. Using the blade attachment, churn them together.
Berry Ice Cream
- 1 banana frozen
- 1 cup berries frozen
- Allow the frozen fruit to thaw for 5 minutes.
- Using a Yonanas Machine, place 1 semi frozen half banana in the chute then a handful of frozen berries.
- Turn the machine on, and push the fruit through the chute using the plunger and the fast rotating blades will churn it into a soft serve dessert.
Many ice creams nowadays are marketed as lite or fat free versions, but they replace the fat with sugars and syrups to enhance the flavour lost with the lack of fat. Even worse, some ice creams can’t be labelled as ice creams but “frozen desserts” or “frozen confections” because for a product to be legally called “ice cream” it must contain no less than 10% milk fat and no less than 168g/L of food solids.
Ice creams generally contain milk fat, sugars (of many descriptions), stabilisers, emulsifiers, artificial flavours, and artificial colours. Look at the ingredients as they list them from the highest quantity to the lowest in order.
An example is Tip Tops Raspberry and Lemonade Fizz: “ICE CREAM [CREAM, MILK, LIQUID SUGAR, WATER, GLUCOSE SYRUP (FROM MAIZE), MILK SOLIDS NON FAT, NATURAL FLAVOURS, EMULSIFIERS (477, 471), NATURAL COLOURS (120, 160b), VEGETABLE GUMS (412, 410, 407, 401)], LEMON RIPPLE (18%) [WATER, SUGAR, GLUCOSE SYRUP (FROM MAIZE), LEMON JUICE (3%), ACIDITY REGULATOR (330), VEGETABLE GUM (410), NATURAL COLOUR (100)].”
So they have 5 ingredients for the ice cream (2 out of the 5 ingredients are sugars, and it contains more sugar than added water) then the remaining 17 ingredients (2 more sugars) are for flavour, emulsifying or thickening. Go to the nutrition panel, and 100g of ice cream contains a whopping 29g carbohydrate of which 23.1g are sugars alone.
That equates to almost 6 teaspoons of sugar!!!! Imagine giving your children 6 sachets of sugar?
The other point to remember is that children usually have an ice cream cone (wheat and sugar) or in a bowl with sauces or toppings.