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    Instant Fruit Ice Creams – Sally J. Hall, author of Plant Based Baby

    A very quick, simple and refreshing dessert for those lazy

    summer days. Serve in a little bowl or get some nice cones. The basis for all of these varieties is frozen bananas and it’s a great way to use up slightly over-ripe fruits.

    A very quick, simple and refreshing dessert for those lazy

    summer days. Serve in a little bowl or get some nice cones. The basis for all of these varieties is frozen bananas and it’s a great way to use up slightly over-ripe fruits.

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    Ingredients

    Adjust Servings
    4-6 bananas peeled and frozen from the night before
    4 tbsp soya milk
    Varieties
    1tsp vanilla essence
    punnet of raspberries, blueberries or strawberries
    1tin peaches, drained
    1 mango, peeled and stoned
    1tsp smooth nut butter
    1tsp cocoa powder
    handful fresh mint leaves

    Directions

    1.

    Blend

    For each of your chosen flavours, take one banana plus a handful of your chosen fruit or ingredient, and put them into a blender or food processor with the milk. You need quite a heavy-duty blender or processor to cope with the frozen fruit.
    Mark as complete

    Notes

    Suggested flavours: Strawberry Raspberry and coconut Chocolate Blueberry Mango and peach Mint
    The recipes, views and advice given on this website are those of our guest authors and do not necessarily reflect the opinions of Weaning World or any other organisations represented on this platform.
    Suitable for: stage one, two and three and baby-led weaning

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