Saturday Morning With Jack Tame

Using frozen bananas as a base for ice cream creates a beautiful creamy texture!Add to it 2-3 cups of other frozen fruit (store-bought is fine) and about a third of a cup of liquid, either coconut cream, pouring cream or maple or sugar syrup. It’s great to use a high-powered blender for a smooth, gelato texture but a food processor will do the trick too, just stop and scrape down the sides frequently. Serve it immediately or freeze it solid then thaw for 15-25 minutes before scooping. Get as creative as you like with adding flavours!Berry vanilla ripple2 large bananas, chopped and frozen1 teaspoon vanilla paste400g frozen berries2-3 dates, soaked in warm water1/3 cup cream or coconut creamDark chocolate to serve1. Blend one frozen banana with vanilla until smooth – this will be your ripple. Set aside.2. Blend remaining banana with frozen fruit and dates and with the motor running drizzle in the cream or coconut cream and blend until smooth. Spoon into a lined loaf tin. Top with banana vanilla mix and with a s