Forget the shop-bought stuff. Our creamy Raspberry and Banana Ice Cream only takes 10 minutes to make, and the best part is that you don’t need an ice-cream churner.
Time: 10 minutes, plus one-hour chill time
- 2 ripe bananas
- 2 tablespoons orange juice
- 1/4 cup frozen raspberries
- 2 tablespoons sugar
- 1/4 cup natural, unsweetened yoghurt
Halve the bananas and slice them crosswise into thin slices. Place the banana in two plastic zip lock bags with tablespoon of orange juice in each. Zip up the bags and lay in the freezer for one hour until they are frozen solid. Put the frozen banana, the raspberries and sugar with the chilled yoghurt into a blender and blend until smooth and creamy but still frozen – almost like soft-serve ice-cream. Enjoy immediately.
Serving suggestion: for a splash of extra colour (and flavour) top your ice-cream with fresh raspberries or red currants