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!