No, this isn’t your classic one-ingredient banana ice cream. And no, this ice cream doesn’t contain any mango, avocado or coconut milk either. The secret ingredient: a custard apple (wikipedia.org/wiki/Custard-apple). Cherimoya was the variety I’ve bought. (I found them at the organic food store. Here in Europe they mainly come from Spain.)
When it is perfectly ripe, brown patches develop on the fruit’s skin. A ripe custard apple is supposed to be firm but not hard, just like a ripe avocado.
I cut the cherimoya in half lengthways and scooped it out, scraping the rind to get every bit of the flesh. The white flesh had many dark seeds embedded in it. Getting rid of the numerous seeds was a bit tedious, but this recipe was still definitely worth taking the time. I placed the flesh in the freezer. Once frozen, I blended it using a hand blender, and put it back in the freezer to firm up a bit more before serving. (I don’t have any ice cream machine.)
Nutrition facts of one cherimoya (1 big fruit without skin and seeds, 235 g): 176 kcal, 42 g of carbs, 30 g of sugar, 7 g of fiber, 3.7 g of protein, 1.6 g of fat. One cherimoya makes approximately two servings.
So for one serving of this cherimoya ice cream you get: 88 kcal, 21 g carbs, 15 g sugar, 3.5 g fiber, 1.8 g protein, 0.8 g fat. (= about the same nutrition facts as a small banana.)
I really enjoyed it a lot, way more than banana ice cream. The unusual “tropical pear” flavor tasted like a mini-vacation to Andalusia… Cherimoya already tastes great in its raw natural state, but the frozen, blended fruit flesh is creamier & smoother. I will definitely buy cherimoyas again next time they make another appearance at the organic food store.