Banana and cranberry ice cream recipe

1. 1

   Put the bananas and cranberries in the freezer and remove when semi-frozen.

2. 2

   If they are completely frozen, allow to thaw slightly for about an hour.

3. 3

   Place them in a blender or food processor and blitz until the fruits are coarsely combined and still have some texture.

4. 4

   Divide between 4 freezer-proof serving bowls (enamel bowls are freezer-safe) and place in the freezer for 3 hours.

5. 5

   Alternatively, freeze the ice cream in a clean plastic container.

6. 6

   Meanwhile, place the sugar in a small saucepan over a low heat and add just enough water to wet the sugar.

7. 7

   When the sugar has dissolved completely, add the vanilla extract and mix in the pistachios, then remove from the heat and allow to cool.

8. 8

   Remove the bowls, or container, from the freezer, allow to sit at room temperature for a short while, then use an ice-cream scoop to divide the ice cream between 4 serving bowls.

9. 9

   Drizzle the sugar solution and nuts over the top of each portion and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.