Fairtrade Fortnight runs from the 24th of February to the 9th of March and I have 3 recipes to share with you from 3 rather gorgeous gentlemen!
Celebrity chefs James Gregory Smith, James Martin and Paul Frangie have all specially created recipes for Fairtrade Fortnight in support of this years campaign.
They are currently supporting our campaign to “Stick with ?Foncho ?to ?Make Bananas Fair” this Fairtrade Fortnight 2014. Foncho is a Colombian banana farmer who’s coming to the UK this February to ?transform ?the banana industry. ?
The UK supermarket sector is selling bananas so cheaply that they’re trapping many banana farmers and workers in a cycle of poverty. ?
Today I am showcasing John Gregory Smith’s Homemade Banana Ice Cream
Credit: John Gregory-Smith, chef and editor of www.eattravellive.com , is supporting this year’s Fairtrade Fortnight – www.stickwithfoncho.org.uk
This delicious banana ice cream is Fairtrade and dairy free.
It only uses frozen bananas, which turn really smooth and creamy in the blender. A pinch of cinnamon and a drizzle of sweet agave syrup adds a load more flavour just before serving.
• 4 Fairtrade bananas, peeled and roughly chopped ?
• 4 tbsp. agave syrup or a really good Fairtrade runny honey
• 2 tsp. Fairtrade cinnamon
1. Put the bananas into a freezer bag and pop them into the freezer for 4-6 hours, or until frozen solid.
2. Chuck the frozen banana pieces into a blender and blend until smooth. This will take a little time. They will start clumping together like dough, then they go beautifully smooth. Scoop out the banana ice cream and transfer it into a freezer-proof tub. Freeze until ready to eat.
3. Make sure you give the ice-cream 10 minutes to soften before serving, then divide the ice-cream between 4 serving bowls. Top each one with agave syrup and a good pinch of cinnamon and serve the banana ice cream immediately
Please let me know if you try it and what you think 🙂