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Raspberry Banana ‘Ice Cream’

When there’s no way you’ll use those bananas in time, peel, chop and freeze. Then use in smoothies or whizz into this pink pud.

ServesTakes 10 mins

Ingredients 

  • 2 frozen bananas (peeled, sliced into coins and frozen overnight) 
  • 100g frozen raspberries 
  • 1 tbsp honey

TO SERVE 

  • Sliced banana, nuts or seeds sprinkled (optional)

Instructions

1. Place the frozen banana slices and raspberries in a NutriBullet or high-speed blender. Whizz until smooth, scraping down the bowl as needed. It may not come together straight away, as the fruit needs to melt a little to meld. Taste to see if you want to add the honey, and blend it in if you like.

2. Serve immediately for soft-serve ice cream. If you prefer a scoopable ice cream, place in a container and pop in the freezer until it sets a little more.

3. Spoon or scoop into bowls and top with slices of banana. Sprinkle with nuts and seeds of your choice.

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