Banana and Blueberry Ice Cream
Serves 4. Recipe devised by Kate Morris and Sally Brown.
You will need:
- 1 lemon, ask an adult to cut it in half
- 125g mascarpone (at room temperature)
- 60g/6tbsp icing sugar
- 20g/12 blueberries
- 1 ripe banana
- For this recipe you will need a Freezer safe container with lid i.e. a 500g margarine pot
Remember to ask a Grown-up for help.
What to do:
Before you start, wash your hands and put an apron on.
Start by getting some help from a grown-up to cut a lemon in half for you. Squeeze as much lemon juice out of the lemon halves as you can into a bowl. Add the mascarpone into the same bowl. Then measure 6 level tablespoons of icing sugar and mix it all together with the tablespoon.
Count the blueberries and then gently stir into the mixture.
Then on a work mat or chopping board, squash the banana with the fork to make sticky mash. Add the mashed banana to the bowl with the mascarpone. Mix with the fork or spoon.
Now transfer the whole mixture into your freezer proof, lidded container.
Place in the freezer for at least 2 hours before eating. Eat within three days if it lasts that long!
Try serving with extra blueberries or wafer biscuits.
Serve 1 spiral as a snack at tea time, or anytime!