Ingredients

Let’s Cook!

• 1
  Wash, peel and chop 4 ripe bananas, freeze. Wash optional blackberries or raspberries, freeze.
  
• 2
  Make the ice cream puree. Put 2 cans chilled condensed milk, 16 drops of vanilla, frozen pieces from 4 bananas, optional half cup of frozen berry fruits, teaspoon of vodka in food processor. Puree till soft and smooth. Put in fridge.
  
• 3
  To make dairy banana ice cream, whip 1/2 cup heavy cream. Add 1/2 cup of the ice cream puree. Add Tsp vodka. Whip together. Put a cup of this ice cream mix into a pint mason jar, half full, so you can shake it. Close lid. Freeze, shake after half an hour wrapped in a towel to prevent ice crystals from forming. Make two cups at a time, easier.
  
• 4
  To make frozen yoghurt banana ice cream, whip 1/2 cup yoghurt, add 1/2 cup ice cream puree. Add Tsp vodka, whip together well, scoop a cup of this mix into a pint mason jar, lid on. Freeze, shake after half an hour to prevent ice crystals from forming. Make two cups at a time, easier.
  
• 5
  The ice cream base mix keeps fresh in the fridge for a week. You can add whipped cream or greek yoghurt daily to make more fresh ice cream in your freezer overnight. Enjoy.
  
• 6
  If you have not used your icecream base in a week, you can make a large ice cream batch and freeze. Start with 16 ounces of ice cream base. Add 32 ounces of heavy whipping cream. Use handheld whisk to whip mix to 2 quarts in volume. Add 4 Tbs vodka, shake every half hour till frozen solid.