This quick dairy-free ice-cream is a clever way of using bananas and frozen fruit. It works well with frozen strawberries or peaches instead of blueberries. Avoid frozen berries with pips as the ice cream can have a very unpleasant ‘bitty’ mouthfeel when frozen.
INGREDIENTS
Serves 2-4
3 frozen bananas, sliced (about 2 cups) 200g frozen blueberries (about 2 cups) 180 ml (¾ cup) almond or coconut milk 1 teaspoon vanilla a pinch of fine sea salt
METHOD
Using a food processor or a high-speed blender, whizz all the ingredients together until it comes together in a glorious smooth ice cream. You may need to stop the machine every 15 seconds to scrape the ice cream down the sides and start the machine again. Eventually it will come together and become smooth and thick. Serve at once.
Looking for more easy raw desserts? Try this easy banana choc ice.
