Last night I visited my lovely friend in her new home. We celebrated with her sister (also a lovely friend of mine) and Mummy Hem by enjoying a few glasses of Prosecco and a delicious vegan and gluten free curry.
For pudding we had the most creamy ice cream and I was fortunate enough to pinch the recipe to share with you all.
1 large punnet of blueberries
1 tbsp of coconut palm sugar
Handful of raspberries (for the topping)
Slice the bananas into pieces and freeze in a bag with the blueberries until hard (5+ hours)
In a blender or food processor whizz up the bananas, blueberries and coconut palm sugar until smooth and creamy. You might need a little water to help it get moving initially (1-2tbsp).
Eat immediately by serving in a bowl topped with a handful or raspberries.
Sadly this ice cream won’t freeze very well. What a shame- you’ll have to eat it all in one go 😉
Ps this recipe is super healthy and a great treat to have if you’re trying to be good but still want something delicious and satisfying.
Experiment with various different toppings e.g.
The list is endless!