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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

Serves 4

  • 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

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5 mins to prep

0 mins to cook

  1. Step 1

    Place all ingredients in a high speed blender or food processor and blitz until completely smooth.

  2. Step 2

    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.

  3. Step 3

    Serve as is, or top with toasted flaked coconut, fresh berries or chopped nuts.


For an even healthier version, swap the coconut cream for almond milk. It won’t be quite as rich (think: sorbet), but will be delicious and very low fat!

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