Banana and raspberry ice cream


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Serves: 6

Category: Sweet snacks


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


  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

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