Quick & clever ice cream

Banana, chocolate & tahini cheat’s ice cream

SERVES 6-8 PREP 15 mins plus at least 1 hr freezing COOK 20 mins EASY V ❄

8 large ripe bananas, cut
into chunks
80-120ml milk

For the toppings

100ml tahini
80ml maple syrup
1 tsp vanilla extract
50g cocoa powder
pinch of espresso powder (optional)
4 large ripe bananas, peeled
and sliced

1 Stir the tahini to loosen, then mix with the syrup, vanilla and 120ml hot water in a heatproof bowl. Sift in the cocoa and espresso, if using. Stir in a pinch of salt until smooth, adding a splash more hot water to loosen, if needed.

2 Put the banana chunks on a tray. Freeze for 1 hr, then blitz in a food processor until smooth with enough milk to create a creamy texture. Will keep frozen for three months.

3 Top the banana ice cream with the tahini sauce and banana slices. Extra sauce will keep in an airtight container at room temp for four days.

GOOD TO KNOW 1 of 5-a-day • vit c • gluten free PER SERVING (8) 355 kcals • fat 11g • saturates 4g • carbs 55g • sugars 47g • fibre 5g • protein 7g • salt 0.1g

Cookies & cream no-churn ice cream

SERVES 8-10 PREP 10 mins plus at least 6 hrs freezing COOK 5 mins EASY V ❄

150g speculoos biscuits
100g speculoos biscuit spread
600ml double cream
250ml condensed milk
2 tsp vanilla extract

1 Tip the biscuits into a food processor or bowl. Blitz or bash using a rolling pin to fine crumbs. Warm the spread in a small pan over a low heat until melted, then cool slightly. Or, melt in a heatproof bowl in short blasts in the microwave.

2 Whisk the double cream to soft peaks using an electric whisk, then gently fold in the condensed milk, vanilla and crushed biscuits. Pour the mixture into a 1.2-litre loaf tin or freezerproof container, then pour over the melted speculoos spread and gently swirl in using a cutlery knife to create a marbled effect. Cover and freeze for at least 6 hrs, or ideally overnight. Will keep frozen for three months. Remove from the fre