BANANA BERRY ‘ICE CREAM’
Yes – it’s dairy free and healthy 🙂 And perfect for a sizzling summer day.


RECIPE
5 frozen bananas (peeled, cut into chunks and placed in freezer bag to freeze)
2 cups frozen raspberries (or berries of choice)
2 TB agave syrup
Water
Place the banana chunks & berries in a food processor and process. Â Add the agave syrup (maple syrup or honey) and keep processing. You will need to stop regularly and scrape down the sides. Â Start to drizzle in water to help the mixture to smooth. Â Less water will keep a thicker, creamier consistency – more water, more of a sorbet consistency.
Serve straight away – or freeze. Â This will keep for about 2 weeks in the freezer (might not last that long!).
Enjoy 🙂