Instant Banana Ice Cream

Cooking time
Serves2-4 people
Vegetarians Vegans Gluten-free diets
Instant Banana Ice Cream

Ripe bananas going to waste? Slice them. Freeze them. Then turn them into instant ice cream. Blended with nut butter and a splash of oat milk, frozen bananas make a deliciously creamy dessert. Serve in scoops with grated chocolate and fresh raspberries.

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  • 4 ripe bananas, around 325g
  • 2 tbsp cashew or almond butter
  • A splash of oat milk
  • Raspberries, sliced bananas & grated chocolate, to serve

Prep: 10 mins + freezing | Cook: nil

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1. Peel and slice the bananas. Pop them into a freezerproof tub or bag and freeze for at least 5 hrs or overnight.
2. To make the ice cream, tip the frozen bananas into a food processor. Add the nut butter. Pulse till the mixture is nearly combined. Trickle in a little oat milk till the mix is really smooth and creamy. Take care not to blitz for too long as the ice cream will melt.
3. Scoop the banana ice cream into bowls or cones and serve straight away. It's delicious topped with grated dark chocolate, sliced bananas and a few fresh raspberries.
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This is becoming our favourite lockdown treat! A truly fantastic recipe, we love it and it's so easy to make - thank you so much Sorrel and the rest of the fabulous A&C team