This quick ice cream couldn’t be simpler and is a handy last minute
dessert. It’s also a great way to use up overripe bananas, which, when frozen in a single layer, can be placed in a ziplock freezer bag for ease of use.
1. Put half the bananas, half the frozen raspberries, half the coconut milk and 1 tablespoon of honey or maple syrup in a blender and blend to a smooth soft serve consistency.
2. Adjust the amount of honey or maple syrup if the bananas
aren’t ripe enough.
3. Repeat with the remaining ingredients and serve immediately with a few fresh raspberries and a pinch of desiccated coconut.