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Recipe source:

  • 2 large ripe bananas (pre frozen or fresh)
  1. To freeze bananas if needed. Line a baking tray with baking paper. Peel and slice the bananas into 1cm/½in pieces. Place in a single layer on the tray and freeze for 4–6 hours until solid, or overnight. (If not using immediately, transfer to a lidded container and return to the freezer for up to a month before using.)
  2. To make the ice cream, tip the frozen bananas into a sturdy food processor. Blend on the pulse setting until the bananas become finely chopped, then whizz into a very thick, creamy purée. The ice cream should form a soft ball.
  3. Spoon into dessert dishes and eat just as it is, or top with berries, chocolate chips or anything you fancy. Hot chocolate sauce works well, but a dollop of jam is also quick and easy!
  4. If not serving all the ice cream at once, transfer the leftover ice cream as quickly as possible into a lidded container and freeze for up to 2 weeks. When frozen like this you can use an icecream scoop to spoon into bowls.