Every weekend I’d always buy a big bunch of bananas from the supermarket as bananas are the best superfood to eat prior to my morning gym sessions for the much needed fuel. However I’d always end up with 2-3 pieces remaining which would eventually turn black and then get thrown away. Quite some time ago, I came across some frozen banana ice cream recipes which I thought would be an excellent way to deal with the leftovers and minimise food wastage so now I freeze half of my bananas while keeping the other half chilled in the fridge so they last longer. I bought a box of blueberries to ‘flavour’ my ice cream in the natural way without adding artificial flavouring, colouring or sugar hence making this ice cream a healthy, fresh and clean treat.
Blueberry Ice Cream Recipe
Ingredients (serves 2)
3 peeled bananas, sliced & frozen
handful of blueberries, frozen
2 heaped tbsp greek yogurt
2-3 tbsp skimmed milk
1 tbsp blueberries as garnish
cereals or crunch of your choice as garnish
1. Using a food processor, blend together the frozen bananas, frozen blueberries and greek yogurt. Gradually add milk and blend to a consistency you prefer.
2. Transfer the ice cream to a glass or bowl and dress up with blueberries and cereals or crunch.
For my version, I topped with Triple Chocolate Crunch from Marks & Spencer. A splendid dessert that tasted like a real ice cream treat and was just so easy to make at home. Enjoy!