3 Ingredients Diary Free Durian Icecream

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• Monthong Durian 550 g (Recommend using durian varieties with a strong aroma)
• Lady Finger Banana 145 g (The banana flavor should be mild and not overpowering)
• Unsalted & Unroasted Macadamia 200 g

◤ Instruction

❶Peel the bananas and slice them thinly. Place the slices in a ziplock bag and freeze them in the freezer for 2 hours or more

❷Remove the pit from the durian flesh and place it in a square mold

❸Both the bananas and durian flesh should be frozen until they become hard

❹Blend unsalted macadamia nuts in a Blendtec blender for 1 minute to make nut butter

❺Put the frozen banana slices and durian flesh into a high-performance blender. If the banana slices stick together, separate them as much as possible. Add the macadamia nut butter and blend at high speed until emulsified. If there are still some chunks that haven‘t blended well, let the bananas thaw slightly and continue blending until smooth

❻Pour the ice cream mixture into a container. Right after blending, the texture will be like soft serve ice cream. If you prefer it firmer, transfer it to a sealed container and put it back in the freezer for 2 to 3 hours. Then it can be scooped into balls

❼The longer the ice cream is chilled, the harder the texture becomes, making it difficult to scoop. Before consuming, transfer it from the freezer to the refrigerator for 10 minutes, and then it will be easy to scoop.

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