Ice-Cream and Giggles

Wondering what the perfect thirst quencher is for those blistering hot summer days? Ice. It cools down your core temperature. That's why for this recipe, I decided to top the traditional banana ice-cream with a pineapple flurry! It's what I imagine someone would eat on a tropical island.

Serves 1, approx 2 h 10 minutes prep (2 hours freezing time)

You will need:

2 frozen bananas
1/2 cup pineapple juice (I juiced a pineapple myself to make sure there was no unwanted added sugar)
1 tbsp maple syrup (optional).

1. Pour your pineapple juice into a container. Add maple if needed. Mix. Place in the freezer for 2 hours. Check on it every half an hour and stir so that it doesn't turn into an ice block.
2. Combine your bananas in a food processor. If it won't mix, add some water (1tbsp - 1/4 cup).
3. Place your banana ice-cream in a jar, top with the pineapple flurry!

I love summer. And pineapples! All the pineapples. This recipe only needs two ingredients, banana and pineapple, and it is super easy and healthy. You can put this in a freezer to let harden up, or serve immediately, in which case you will have a soft-serve. I may have been too impatient and opted for the latter!

Serves 1-2 people, approx. 10 minutes preparation.
You will need:

2 frozen bananas
1 cup of fresh pineapple (do not use the core!)

1. Combine ingredients in a food processor until smooth.
2. Serve! I served mine with kiwi fruit, watermelon and strawberries, so nom!

I love all things pineapple. I made pineapple party hats for my birthday last year, I have pineapple pajamas, an amazing pineapple swimsuit, and one of my favourite drinks is pineapple and watermelon. And here is a new thing to add to the list: pineapple sorbet. I decided to make little pineapple leaves to top the sorbet, and made a vase out of the pineapple after seeing this photo. For the vase I simply hulled out the pineapple with a knife and spoon, froze the pineapple in a bag, whilst keeping the pineapple bit for a vase. To make it easier you can place a small glass with some water in it within the pineapple vase in which to place your flowers.

Serves 2 (2 scoops each). Prep time 15-20 minutes, and 1 hour in freezer if necessary.

You will need:

2 cups of frozen pineapple*
1/4 cup maple syrup
1/4 cup (or more) of coconut water

1. In a food processor, combine the pineapple and maple syrup. Slowly add the coconut water until the mixture is smooth.
2. Serve immediately (2 scoops per pineapple) or place it in the freezer for 30-45 minutes to let it harden up before serving.


For the pineapple toppers:

You need 1 piece of A4 green cardboard, scissors, a pen, and sticky tape.

1. Measure a square in your cardboard, then divide the square into two triangles.


2. Cut.


3. At the right angle of your triangle, fold at an angle towards the middle. Draw a leaf on this section and cut.


4. Unfold, then roll. Secure with sticky-tape. Bend back the leaves to give it that pineapple shape.


5. Stick it in your sorbet!


* If you are using fresh pineapple and cutting it up yourself to freeze it, try and remove the pineapple core/stem, as this will prevent your mouth burning when you eat the pineapple.