From our family kitchen
Banana and Raspberry Ripple Ice Cream
Published
Preparation Time: 10 - 15 minutes
Cooking Time: None - freeze overnight
Serves: 4
Allergy Information: Gluten Free, Wheat Free, Vegetarian, Vegan Dairy Free
Ingredients
- 8 bananas
- 2 tbsp. plain dairy free yoghurt
- 1 tsp. vanilla extract
- 100g raspberries
Method
- In a food processor, blitz the bananas, yoghurt and vanilla until completely smooth and it resembles a smoothie.
- Empty the contents into a bowl. Now rinse the food processor and dry.
- Empty the raspberries into the food processor leaving a handful to mix in whole afterwards. Blend the raspberries in the food processor until a coulis is formed.
- Spoon the raspberry coulis and left over whole raspberries into the bowl and gently ripple through the banana mix, don’t over mix as you won’t get the raspberry ripple effect.
- Pour the whole mixture into a loaf tin and put into the freezer overnight.
- When you are ready for the ice cream, take it out the freezer and allow it to stand for 10 – 15 minutes and simply scoop out.
Enjoy!
The people behind Lucy Bee
Good food, made at home
Lucy & the family
A family story, rooted in gluten-free cooking
Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.
These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.
Read our family story