Banana and raspberry ice cream

Ingredients:

• 3 ripe bananas, frozen, chopped into small pieces
• 1 cup raspberries, frozen (or other frozen berries)

Method:

1. Place a bowl in the freezer to chill
2. Grease 6 holes of a silicone muffin pan
3. Process 3 frozen bananas, in a food processor until very smooth
4. Transfer banana to the chilled bowl
5. Place 1 cup frozen raspberries, just thawed, in the processor and process until smooth
6. Add the raspberry puree to the banana in the bowl and gently fold to marble; don’t over mix
7. Spoon into the prepared muffin pan and smooth the surface; insert pop stick in each hole
8. Freeze for 4 hours or until firm; serve frozen

Tip: the longer you process the bananas the more aerated and creamy they will become, but work quickly so they don’t defrost too much