Prep – 5 minutes, plus 3+ hours to set
This dessert is so magical. Mainly because bananas are so magical, and SO good for you. We literally buy four bunches every time we do a shop because we live on them – in smoothies, on muesli, as a snack between meals, sliced on toast with almond butter and coconut oil, mashed into baby food, or (as pictured here) blitzed into a dessert! Whizz them in a food processor when they’re frozen and they take on a light, whipped, creamy texture, not unlike ice cream or gelato. If you don’t have strawberries, you can just make a plain banana ice cream (use an extra banana); it’s still utterly delicious.
3 large, very ripe bananas
1 punnet ripe strawberries, halved (or use 1 cup frozen)
1 tsp lemon juice
Peel the bananas and slice them into 1cm chunks. Arrange on a tray lined with baking paper, along with the strawberries, and freeze until solid.
Alternatively you can freeze them in a ziplock bag, but you might have to bang it on the floor to break up the banana when frozen (that’s what I do!)
Place the frozen fruit in the bowl of a large food processor along with the lemon juice and salt. Process until you have a thick, creamy, gelato-ish mixture. It may be helpful to scrape down the sides once or twice as you go.
Scoop the mixture straight out of the food processor and into bowls to serve. It’s best eaten straight away – it becomes rock hard if you try to re-freeze it once it’s blended.
- If you have a bullet blender you can use this instead of a food processor; you’ll probably need to add 1-2 tbsp coconut cream to bring it all together.
- You can experiment with any frozen fruit you like, keeping the bananas as a base.