The evenings are warm and the weekends are sunny – it’s finally summer! Whilst my sweet tooth means I love all sweet treats at all times of the year, there’s one thing I’m craving right now, and that’s ice cream! Traditional ice cream is not something that I can enjoy anymore, so I’m always trying out different ways of making healthy ice cream indulgent. Blended frozen banana is a great base (but you can’t taste it at all!) and I’ve been experimenting with lots of different delicious flavours. These are three of my absolute favourites and they’re all super quick and simple to make too.

If you’re making your own chocolate, add 20g melted cacao butter, 1 tbsp cashew butter, 1 tbsp maple syrup and 2 tbsp cacao powder to a pan and stir together over a low heat. Pour into a lined dish and place into the freezer to set for an hour or until solid. Next, make the cookie dough by combining all of the ingredients in a bowl before stirring through the chocolate.

Place the bananas and peanut butter into a food processor and blend until smooth. Break off chunks of the cookie dough and distribute evenly through the nice cream mixture – do not blend again. Transfer into a shallow dish and freeze for an hour, or until firm.

Place everything into a food processor and blend until smooth. Transfer to a shallow dish and freeze for an hour, or until firm.

Place everything into a food processor and blend until smooth. Transfer to a shallow dish and freeze for an hour, or until firm.

TOP TIP: For neater scoops, once the ice cream is firm, use an ice cream scoop to shape the nice cream and place back into a freezer for another 30 minutes or so.