4 ripe bananas, sliced
7 oz cranberries (or blueberries for an alternative)
1 tbsp superfine sugar
1 tsp vanilla extract
1¾ oz pistachio nuts, shelled and chopped
Put the bananas and cranberries in the freezer and remove when semi-frozen. Place in a blender or food processor and blitz until the fruits are coarsely combined and still have some texture. Divide between 4 freezer-proof serving bowls (enamel bowls are freezer-safe) and place in the freezer for 3 hours. Alternatively, freeze the ice cream in a clean plastic container.
Meanwhile, place the sugar in a small saucepan over a low heat and add just enough water to wet the sugar. When the sugar has dissolved completely, add the vanilla extract and mix the pistachios, then remove from the heat and allow to cool.
Remove the bowls or container from the freezer and allow to sit at room temperature for a short time. Then use an ice cream scoop to divide the ice cream between 4 serving bowls. Drizzle the sugar solution and nuts over the top of each portion and serve.Get more Healthy recipe order this amazing cookbook!
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