Nicer to the cows, nicer to your body, and not bad on the taste buds either! This nice cream is as simple as it is delicious, making it a likely contender for a regular spot on your family's dessert menu.
You will need
- 3 bananas (350 g peeled weight), cut into 2 cm chunks and frozen for at least 3 hours
- 2 cups frozen blue berries
- 400 g tin coconut cream, refrigerated overnight
- 2-4 tablespoons rice malt syrup, as desired
5 mins to prep
0 mins to cook
Place all ingredients in a high speed blender or food processor and blitz until completely smooth.
Serve immediately for a “soft serve” ice cream, or pour into a large freezer-safe container and freeze for 3-5 hours for a firmer ice cream.
Serve as is, or top with toasted flaked coconut, fresh berries or chopped nuts.