BANANA BERRY ‘ICE CREAM’
Yes – it’s dairy free and healthy 🙂 And perfect for a sizzling summer day.
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
Place the banana chunks & berries in a food processor and process. Add the agave syrup (maple syrup or honey) and keep processing. You will need to stop regularly and scrape down the sides. Start to drizzle in water to help the mixture to smooth. Less water will keep a thicker, creamier consistency – more water, more of a sorbet consistency.
Serve straight away – or freeze. This will keep for about 2 weeks in the freezer (might not last that long!).