I had some issues with editing these photos. I lost the card that they were stored on, then the files were corrupted, then they didn’t want to save the edits that I made to them. In short, they just weren’t cooperating. So I did what any good adult would do, I put them in the too hard basket.
Because sometimes we need to just have a good cry and try to forget about things until we muster the strength to actually get things finished. My little tantrum surrounding these photos was prolonged – every time I tried to re-edit them, there would be another issue. So I kept finding other more important things to do (subtext: things that were far, far easier) and these photos kept getting bumped down the list.
And here I am, two months later, mustering the strength to get this post up. The photos are edited and I want to frame them because they’re such an achievement in my books.
It’s so ironic, because the recipe could not be simpler. You freeze, you blend, then you freeze again.
It’s actually a recipe that I use quite frequently – it’s delicious and quick and much better for you than ice cream. A variation of this is sitting in my fridge right now, actually.
Whatever you’re going through right now, or tasks is sitting in that too hard basket, I hope you’re building up the strength to overcome the mental roadblocks so that you can get things done!
I believe in you.
Peanut butter nana ice cream
- 550g banana, chopped (about 5 medium bananas)
- 1/4 cup milk
- 4 tbsp crunch peanut butter
- Ice cream moulds (mine are from Sunny Life Australia)
Chop up your bananas into coins and pop them into the freezer in a tupperware container for about 2 hours. I freeze all of my overripe bananas now because they’re perfect for this recipe.
Whip them out of the fridge and blend them up wth the milk and peanut butter for 2-5 minutes until smooth, then pour into your ice cream moulds. Gently insert the stalk/base and make sure they’re all secure.
Place the moulds in the freezer for at least two hours, then serve and devour immediately.
Tip: when filling your icecream mould, don fill it all the way to the top – leave a tiny gap so that when you put the base in, the mixture doesn’t splurt everywhere.
My friends at Appliance Kitchen gave me the this blender to play around with, and I have to say, it exceeded my expectations! In the past I’ve had issues with blenders where only the bottom 2cm of my food gets blended, but I didn’t have the same issue with this baby! It’s a George Forman blender, and it’s on sale (at the time of writing) here. I also used it for my mango custard in this Summery eton mess.
Also, I can definitely vouch for the the fact that these babies will bring all the dogs to your yard. It was a very hot, humid day when I did the shoot for these ice-cool treats (side note: the steaminess getting kind of old, Sydney!) and all three dogs were super intrigued. None of them were at their most photogenic unfortunately, I’d blame the heat!