I’m completely obsessed with the genius of this recipe. On one hand, it’s incredibly easy to make, and unlike most ice cream recipes, you can eat it immediately! No waiting around, no endless stirring sessions, no unnecessary fuss. You simply blend frozen fruit and voilà — dessert is ready to serve.

What also fascinates me is that this recipe makes great use of food scraps that might otherwise end up in the trash. The bananas I used for this ice cream were leftovers from my child’s meals — forgotten on the table or in the fridge long enough to turn brown enough that I no longer wanted to eat them. Instead of sadly tossing them away, I chopped them up and stored them in the freezer. Over the course of a week, several bananas accumulated there, eventually becoming today’s incredibly delicious dessert.

And thirdly, I love that I can even serve this ice cream to a baby, because it’s made entirely of fruit — a dessert the whole family can enjoy!

To be fair, the credit for this recipe doesn’t belong to me but to the British vegan food blogger Deliciously Ella, so my deepest respect and gratitude to whoever first wrote down something so brilliantly simple. But as always, I couldn’t resist adding a tiny bit of my own personality to it. I added 2–3 tablespoons of lactose-free milk to the original recipe, because it made the ice cream even creamier and softer. Vegans can easily substitute almond milk or any other plant-based milk.

And for those who want two different flavors in one bowl, simply add a couple of handfuls of berries to half the mixture. I chose frozen raspberries and ended up with an absolutely wonderful raspberry-banana ice cream.

Wishing you wonderfully delicious and fearless experiments in the kitchen!