The weather here in the UK this week has been incredible. The sun is shining and that can only mean one thing — ice cream. I’ve grown tired of the overly sugary, fatty shop-bought options, so I set out to create a guilt-free, nourishing recipe to satisfy summer cravings. The result is this: banana berry ice cream. Refreshing, simple and delicious.
This recipe uses just three ingredients, takes about five minutes to prepare and tastes amazing — you’d never guess it’s healthy. Add the ingredients to a blender, blend until smooth, and you have instant ice cream. Ice cream on demand — it doesn’t get much better.
Although I call this a banana berry “ice cream,” it sits somewhere between a sorbet and a creamy ice cream. The creaminess depends on the nut milk you choose: the richer the milk, the creamier the result. For an indulgent twist, use canned coconut milk.
Try this banana berry ice cream as a smoothie bowl topped with fresh fruit and granola for a picture-perfect breakfast, or enjoy it the classic way — in a cone, which is my favourite.
If you make this recipe I’d love to see your photos — tag me on Instagram @georgieeatsblog or leave a comment below. Enjoy the sunshine and happy blending!
G x
BANANA BERRY ICE CREAM
Dessert
Ingredients
-
1
large
frozen banana -
225
g (1 cup)
frozen berries -
100
ml (1/2 cup)
nut milk
Instructions
-
Add all ingredients to a high-powered blender and blend until completely smooth. If the blender struggles, add a little more milk and blend again.
-
Serve immediately for a soft-serve texture, or transfer to the freezer for about 45 minutes for a firmer scoop.
Recipe Notes
I freeze bananas once they turn brown and spotty because they become sweeter. Peel ripe bananas and freeze them for up to three months in an airtight container.
I buy frozen berries for convenience and value. A mix of strawberries, raspberries and blueberries works particularly well in this recipe.
If the ice cream isn’t sweet enough, add a little maple syrup before blending.
Variations: add 1 tsp vanilla extract for extra depth, or swap the berries for tropical fruit such as mango or pineapple for a different flavour profile.