- 3 bananas
- 150 g frozen blueberries
- 1 tbsp water
- 3 kiwis
- 12 strawberries
- Sprigs of mint
- The day before: peel the bananas and cut them into slices. Place the slices in a freezer bag, press out the air and leave them in the freezer overnight.
- The next day: peel the kiwis and cut them into quarters. Wash the strawberries and cut them in half.
- Put the frozen bananas and blueberries in a blender and add 1 tablespoon of water. Blitz until creamy.
- Scoop the cream into a bowl and garnish with fresh kiwis, strawberries and sprigs of mint.
For this quick and healthy, vegan ice cream, just remember to get those banana slices in the freezer as they’re the key ingredient. Experiment with different flavours by varying the fruits and toppings!