Raspberry Banana Ice Cream | Slimming & Weight Watchers Friendly
Our vibrant pink Raspberry and Banana Ice Cream is made with just 4 ingredients, not a drop of cream and no churning! We've blitzed naturally sweet bananas and frozen raspberries together, before drizzling a tangy raspberry sauce over the top for an extra pop of fruity flavour. It’s the tastiest treat to cool down with on a hot summer's day!
Ingredients
- 350 g frozen raspberries
- 2 medium, very ripe bananas, (approx. 100g each, peeled and thinly sliced)
- 1 tbsp lemon juice
- 1 tbsp seedless raspberry jam
- 2 tsp lemon juice
Instructions
- 1
Line a baking tray with a sheet of non-stick baking paper. Place the sliced bananas on the lined baking tray in a single layer. Place in the freezer for 2½ - 3 hours, until frozen.
- 2
Remove: When you're ready to make the ice cream, remove the bananas from the freezer and leave to soften a little for 5 minutes. While the bananas are softening, make the raspberry sauce.
- 3
Place the raspberry jam in a ramekin dish and stir until smooth. Stir in the lemon juice until completely mixed and set aside.
- 4
Place the bananas, frozen raspberries and lemon juice in a food processor or blender and blitz for a minute or two until thick, smooth and creamy. You will need to scrape the mixture down from the side of your food processor occasionally. You may need to do this in two batches depending on the size of your food processor or blender.
- 5
Scrape: Working quickly, scrape the mixture into a 1 litre freezer-proof container. Roughly spread out and drizzle the raspberry sauce over the surface of the ice cream. Cover with a lid and place in the freezer for about 4 hours or until frozen.
- 6
Remove: When ready to serve, remove from the freezer and leave to soften for about 10 minutes before serving.
Cook it from the original
This recipe comes from pinchofnom.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on pinchofnom.com