To be honest with you, I didn’t even like bananas.

Not until I discovered the wonderful magical ways in which they can be used. They can be baked in cakes, mashed and stirred into ice cream or frozen and blended here to get a dreamy soft serve ice cream! 

Sadly, my blender sacrificed itself in the making of this dessert. RIP, you will be missed. Luckily, there are kind people in my life who are willing to help out when I’m in trouble, thank you! In my current blender-less state I’ll have to become more creative with my recipe creating process so stay tuned! 

Raspberry Coconut Nana Ice-Cream

Ingredients

• 2  frozen bananas, peeled and chopped (Top tip: peel and chop your bananas before freezing them, a lesson I learnt on my second attempt)
• 250g frozen raspberries
• 1 cup coconut cream (refrigerate 1×14oz can coconut milk overnight and scoop the cream out in the morning)
• 1 tsp ground cinnamon
• flesh of 1 coconut (optional)

Method

Combine all the ingredients in a blender and pulse until smooth and creamy, about 5 minutes. Scoop and serve immediately!

If you want to keep some for later then you can add any leftovers to a loaf pan, smooth into an even layer and freeze. Before serving, remove from the freezer and let stand at room temperature for 5 minutes before briefly blending again to get it smooth and creamy.