Quick Banana and Cardamom Ice Cream


  • 6 ripe bananas
  • juice of 1 lemon
  • ¼ pt / 140 ml sugar syrup or 5 oz / 140 g icing sugar, sifted
  • seeds of 10 cardamom pods
  • ½ pt / 280 ml double cream
  • ¼ pt / 140 ml single cream


Peel the bananas, and put in a blender with the rest of the ingredients. Blend until smooth, pour into an ice-cream maker, and freeze according to the manufacturer’s instructions. Or pour into a container, and freeze in a freezer or the freezing compartment of a refrigerator, in which case you will need to remove it after about an hour, and beat it or blend it in a food processor until smooth and light, and then return it to the freezer for its final freezing.


For a quickly made peach ice cream, use 1 lb / 455 g peaches, peeled and sliced, instead of the banana, and orange or apple juice instead of the lemon juice, and omit the cardamom.

Replace the banana with 1 lb / 455 g cooked blackberries or blueberries or other available berries, and omit the lemon juice and cardamom.

For a quick marmalade ice cream, gently heat about 1 lb / 455 g marmalade until runny, strain it into a bowl, stir in the creams until well blended, and then freeze as above.

You can make quick ice creams using scented flower petals and buds. Scented petals from carnations or clove pinks, that have not been sprayed, petals from old-fashioned roses, and lavender buds can all be used. Make a syrup using water and sugar, stir in the petals or buds, bring back to the boil, and leave to steep overnight. The next day, strain the syrup, add lemon juice, blend with double cream, and freeze as above.