This is the smoothest, creamiest ice-cream I have tasted and it doesn’t have a drop of cream in it. Bananas and berries. It really is that simple. The possible variations are endless. Ella Mills, whose recipe it is, suggest three versions: this one, plain banana, and caramel featuring banana and dates. Don’t just save it for a hot Spanish summer day. It’s a great way of using up over-ripe bananas and the ice-cream keeps well in the freezer if you can’t eat it all at once.
8 very ripe, large bananas [1.3kg]
100g frozen blueberries or mixed berries
Peel the bananas, chop into thin slices. Place the slices into a bowl and freeze for at least six hours. When you are ready to make your ice-cream, remove the banana slices from the freezer and allow them to warm-up for about five minutes. Then put them into a food processor and blend for a minute or two until the mixture is smooth. Add the berries and blend again.
5 to remember
más suave – smoothest
cremoso – creamiest
las posibles variaciones – the possible variations
interminable – endless
por un minuto o dos – for a minute or two