Banana & Strawberry Ice Cream

prep 30 mins, plus freezing
  • 525 g (17¼ oz) carton vanilla soya custard
  • 250 ml (8 fl oz) pot soya cream
  • 3 bananas, roughly chopped
  • 175 g (6 oz) hulled strawberries
  • 3 tablespoons maple syrup

Blend the custard, cream, bananas, half the strawberries and the maple syrup together in a blender or food processor until smooth.

Pour the mixture into a freezer-proof container and freeze for 3 hours until just starting to freeze around the edges.

Scrape the mixture into a bowl and beat with a stick blender until smooth. Finely chop the remaining strawberries, stir into the mixture and pour back into the freezer-proof container. Freeze for 3–4 hours or overnight until firm. Allow to soften for 15 minutes before serving.

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