The past week we’ve had beautiful weather that’s got me in the mood for more summery foods – smoothies, salads and this delicious frozen dessert made mainly from fruit. Topical Raspberry ‘nice cream’ is basically blended up bananas with some tasty extras such as mango, coconut cream and raspberries. Frozen bananas have the texture of ice cream and it’s a tasty way to get some fruit into your day. I recommend using the freeze dried raspberries -they go all soft and chewy and taste amazing!
Here’s the recipe:
Tropical Raspberry ‘Ice Cream’
5 bananas, chopped and frozen
1/2 cup coconut cream
1-2 tablespoons freeze dried mango (or use 1/2 cup fresh or frozen mango pieces)
1 handful of freeze dried raspberries
2-3 tablespoons coconut flakes
Place the frozen bananas, coconut cream and mango in a blender and blend till smooth. Pour into a small dish. Stir through the freeze dried raspberries, reserving some to sprinkle on top. Sprinkle the coconut and remaining raspberries on top and place in the freezer for 2-3 hours. You may need to leave it out of the freezer for 5 minutes to soften enough to scoop out.