Recipe | Banana berry ice cream

For those of you who don’t have an ice cream maker but would love a healthy alternative to ice cream, look no further. This yummy soft-freeze-style ice cream is soooo quaffable and all you need is a regular food processor. It is also a great way to use up bananas that start to get too ripe in your fruit bowl — just peel them, break them in half and put them in a container or bag in your freezer ready for when you want to whip up your ice cream! Our kids and grandkids can’t get enough of this, and there are a number of directions and flavours you can take it in, which adds to the fun. Happy, happy days.

Serves 4-6

OF, GF, SF & NF

Ingredients

4–6 frozen bananas, in pieces

1½ cup frozen or fresh mixed berries

1 Tsp vanilla extract

1–2 Tbsp maple syrup (optional)

a few Tbsp thick coconut cream (optional)

Method

Take the bananas and mixed berries (if frozen) out of the freezer and let sit for 5–10 mins to just slightly unfreeze (to be kinder to your food processor).

First, place banana pieces in the food processor and blend well.

Add vanilla, and maple syrup and coconut cream if desired. Blend this up until velvety smooth — check your consistency and add an extra splash of coconut cream if needed. You can eat this now as is —it’s called Banana Whip!

To make Banana Berry Whip, add the slightly thawed or fresh berries and blend into the smooth banana mixture. Blend to your taste depending on how chunky or smooth you want the berries; I tend to go for velvety smooth. Another alternative is to fold the defrosted/fresh berries into the Banana Whip. Either way, this smooth creamy whip is best served immediately.

For Chocolate Banana Whip, leave out the berries and add a few tablespoons of raw cacao or good-quality dark cocoa power together with the vanilla and optional maple syrup — it’s so decadent and gorgeous.

Chef’s Hint:
To serve this with pride at a dinner party for dessert, layer Banana Berry Whip in lovely dessert bowls or tall sundae glasses and garnish with whole berries, berry coulis, grated, rough-chopped or curled chocolate, and finish with a mint leaf or two — looks fab and tastes divine.

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More recipes by Tracey Bennett — 

Home-made Loaded Hashbrowns + Plant-based feta

Green Goodness Soup