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Banana and Raspberry Ripple Ice Cream

Preparation Time
10 - 15 minutes

Cooking Time
None - freeze overnight


Allergy Information
Gluten Free, Wheat Free, Vegetarian


  • 8 bananas
  • 2 tbsp. plain yoghurt
  • 1 tsp. vanilla extract
  • 1 tbsp. lucuma powder
  • 100g raspberries


  1. In a food processor, blitz the bananas, yoghurt and vanilla and lucuma powder until completely smooth and it resembles a smoothie.
  2. Empty the contents into a bowl. Now rinse the food processor and dry.
  3. Empty the raspberries into the food processor leaving a handful to mix in whole afterwards. Blend the raspberries in the food processor until a coulis is formed.
  4. Spoon the raspberry coulis and left over whole raspberries into the bowl and gently ripple through the banana mix, don’t over mix as you won’t get the raspberry ripple effect.
  5. Pour the whole mixture into a loaf tin and put into the freezer overnight.
  6. When you are ready for the ice cream, take it out the freezer and allow it to stand for 10 – 15 minutes and simply scoop out.

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