I’m on a smoothie kick-whether it be in a glass or a bowl-I’m slightly addicted to them lately. That also goes for nana ice cream. I made this last week, and have been kind of daydreaming about it! I also took it as an opportunity to up my food styling game. The wild flowers in the countryside are just beautiful!
Here’s my version of nana/nice cream:
2 frozen bananas
3/4 cup raspberries (I also had these frozen, but if you aren’t using frozen raspberries, just add 2 ice cubes!)
1/3 cup almond milk
1 teaspoon vanilla extract
Optional: 1 drop of agave nectar
In your blender, add all ingredients and blend until smooth. Put in a bowl, and it’s a more forgiving sorbet!