This is recipe is just fantastic. Zero nasties, zero indulgence, just a great treat!
Whenever I have leftover bananas that are starting to turn black, I just slice them and pop them in the freezer. Then when it’s time for a little treat, I whizz them into this great home made ice cream. The only downside of this recipe is, that the ice cream melts quite quickly and it doesn’t re-freeze well, so you need to make it just before you eat it. Not that it’s a huge problem, making it takes about 3 minutes.


  • At least 2 large bananas
  • 1/3 can of full fat coconut milk
  • 1tbsp cocoa powder (optional)
  • A little bit of vanilla extract (optional)

  • Slice the bananas and put them in the freezer for several hours until completely frozen.

    Put the bananas, the coconut milk and any optional ingredients in a blender. You will need at least two large bananas for this recipe, in order for it to really work. Add more coconut milk if needed.

    Start slowly by using the pulse button. The bananas are very hard, so let them break down a bit first. Then crank up to full speed and blend until the bananas have turned creamy. Serve immediately.