Recipe : Quick banana and strawberry Ice cream
Cook Book : Lighten up by Jill Dupleix
For this week’s cookbook challenge, I decided to use Jill’s recipe for Raspberry eclairs, without the eclairs. I used her recipe to make a VERY simple ice cream.
Once you read how simple this is, you will never think of making ice cream any other way again! If you do want to make her healthy quick raspberry eclairs, follow the recipe below for the ice cream then sandwich it in between two sponge finger (savoiardi) biscuits.
6 firm ripe bananas
150g raspberries or strawberries
Peel the bananas and roughly chop.
Wash the berries; hull the strawberries and cut in half if large.
Place the bananas and berries in a freezer bag and freeze overnight until solid.
Soften at room temperature for 15 to 20 minutes.
Whiz in a food processor until smooth and creamy.
Serve now as a soft serve ice cream or freeze in a plastic container for 3 hours until firm.