Banana and passionfruit ice-cream
4 medium, ripe, frozen
reduced fat vanilla ice cream
Passionfruit, pulp, canned
¼ cup(s), (60ml)
100 g, hulled, halved
- Place bananas and juice in a food processor and process until smooth. Add ice-cream and process until combined. Transfer to a large bowl. Stir in passionfruit pulp.
- Pour banana mixture into a 1.5-litre capacity freezerproof dish. Cover with foil and freeze for 3 hours or until firm. Serve ice-cream in scoops topped with strawberries.