At last... The sun is shining and ice cream is the order of the day. Homemade ice cream is a wonderful thing but can be a time-consuming task. Want a quick fix? This recipe really is a doddle and we think it tastes pretty good, too.

What's your favourite ice-cream flavour? Tell us in the comments box below.

Ingredients

  • 2 really ripe bananas, peeled
  • juice of ½ lemon
  • 1 x 600ml carton double cream
  • 1 x 310g bottle toffee fudge sauce

Method

  1. Mash the bananas in a bowl with the lemon juice.
  2. Whip the cream to soft peaks, add 3 generous tablespoons of the toffee fudge sauce and whisk until soft peaks form again.
  3. Gently fold in the mashed banana. Add the remaining toffee fudge sauce and fold through the mixture a couple of times to give a marbled appearance.
  4. Spoon into a freezer-proof container and smooth the top. Cover and freeze until solid, ideally overnight.
  5. Remove from the fridge 15 minutes before serving.
 

About the author

Sarah Alcock