This dairy free version of ice cream is creamy and sweet, with melon, papaya, pineapple and mango in addition to the frozen banana. Cold and refreshing, it makes for a perfect match for the sunny warm weather we’ve been having in my little corner of England. You can eat immediately after blending for a soft serve consistency, or pop back into the freezer to firm up if you prefer.
Yield; Three servings (138kcal per serving)Â Time to make; 5-10 minutes
You’ll need;
- Three medium sized bananas, left to ripen until they develop spots, then peeled, chopped and frozen
- 250g/8.8oz frozen fruit, I used Tesco exotic fruit mix which you can find in the freezer section
- 50ml plant milk
Method;
- I’m reluctant to call something so simple a “method” as you simply chuck everything into a blender and blend. Or a jug if you have an immersion blender. How long this takes will depend on how powerful your blender is
- Then eat, or put it back into the freezer to firm up for a couple of hours or so
Bethany's Vegan Kitchen 
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