This is so easy to make and I reckon took me less than 5 minutes but is a great one to have in the freezer. Kids (and adults) love ice cream in summer and especially with this hot weather we have had.


This is dairy free and 100% vegan. Interestingly I saw some ice creams advertised as gluten free when on holiday in Italy and I thought there shouldn’t be gluten in ice cream anyway! Some shop bought ice creams do add flour as a thickener so it is always worth checking and if you are buying in the shop go for the one with the least ingredients.


Bananas sometimes get a bad rep for being a higher sugar fruit but they contain potassium, B6, vitamin C, Magnesium, Manganese and copper so you are getting much more than just the fructose. Sugar doesn’t have any of these vitamin and minerals so banana is an excellent substitute that still offers that sweet flavor. 


3 large bananas

140g peanut butter



1-    Roughly break and add 3 bananas to your blender with the peanut butter. I use meridian as you have no added extras.

2-    Blitz for around 30 seconds until you have a smooth consistency

3-    Freeze in an airtight tub for a minimum of 3 hours. If you want itas a softer consistency you can have earlier.


Enjoy and let me know what you think xx