Quick recipe finder Banana and blueberry ice cream
This simple, luscious ice cream recipe requires no ice-cream machine – perfect when whipping up a quick dessert.
By Kate Morris and Sally Brown From I Can Cook
Ingredients
- 1 lemon, juice only
- 125g/4½oz mascarpone, at room temperature
- 6 tbsp icing sugar
- 12 blueberries, plus extra to serve
- 1 ripe banana, mashed
- wafer biscuits, to serve
Method
In a bowl, mix together the lemon juice and mascarpone until well combined.
Stir in the icing sugar, then the blueberries and mashed banana.
Transfer the ice cream mixture to a freezeable, lidded container. Freeze for at least two hours, or until solid.
To serve, scoop the ice cream into bowls and sprinkle with blueberries. Serve with a wafer biscuit.
Recipe Tips
This recipe can be frozen for up to three days. Do not use defrosted mascarpone to make this recipe.
Recommended wine
Equipment and preparation: For this recipe you will need a lidded freezable container.
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