Dairy-free raspberry ice cream

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Raspberry ice-cream Easy Food
Serves 2

2 bananas
250g raspberries
80ml coconut milk
1 tbsp honey
1 pinch of salt

  1. Combine all ingredients in the bowl of a food processor and whizz until smooth.
  2. Line a regular loaf tin with parchment paper and pour in the mixture.
  3. Freeze for 1-2 hours, then place a layer of cling film over the top, making sure there is as little air as possible between the ice cream and the cling film.
  4. Freeze for an additional 2-3 hours or until firm. Allow to defrost for 15-20 minutes before serving.

Per serving: 295kcals, 10.9g fat (8.7g saturated), 52.8g carbs, 29.9g sugars, 3.8g protein, 12.1g fibre, 0.086g sodium