Raspberry banana ice-cream is probably my three kids’ most favourite pudding. This recipe involves only two ingredients – frozen raspberries and frozen bananas. You can have both ingredients in your freezer and then just whizz them together in your blender.
Kids love ice-cream so very much. This raspberry banana ice-cream recipe is simple to make, especially when you are trying to find healthy alternatives the normal sugar-laden ice cream. This recipe is allergen-free – no gluten, dairy, eggs or nuts. It is raw and fresh tasting that you are sure to love too, and totally guilt free.
It is important to use over-ripe bananas. At home if we ever find a banana that is bit too tired and too soft to eat, then we peel it and pop it in a plastic bag in the freezer. This means we always have frozen bananas to hand. We buy Duchy organic raspberries that we also keep in the freezer.
Banana is very rich in potassium, B6 and vitamin C as well as beneficial fibre. Raspberries are a great source of vitamin C, manganese and dietary fibre.
- Remove the raspberries and bananas from the freezer. Break each banana up into 4-5 pieces and place these with the raspberries into your high speed blender.
- Blend both ingredients together in your high speed blender for about a minute until it is smooth and a lovely pink colour. You may need to stop the blender a couple of times so you can push the mixture close to the centre of the blade to blend the ice-cream quicker.