Rachel Khoo: Ice and easy

Some of my favourite culinary creations have been born from either a kitchen calamity or the deficiencies of my little Paris kitchen. In the case of my easy ice cream, it was the latter. With only a minuscule freezer compartment, an ice-cream maker has never been an option. Then I discovered frozen bananas, first sold to me from an ice-cream van on a stick and coated in chocolate and nuts. The creaminess of that banana pop bore a great resemblance to ice cream and it wasn’t long before I began experimenting with frozen fruits. You can try different flavourings in this quick ice cream: the raspberries can be substituted with your favourite fruit; maple syrup could just as happily be honey or agave. Pistachios bejewel the luscious pink of the ice cream delightfully, but if you are feeling naughty, sprinkle it with chocolate chips or a crumble topping.

Raspberry and banana instant ice cream

Serves 4

4 ripe bananas

100g frozen raspberries

3 tbsp maple syrup

1 tbsp lemon juice

300g thick Greek yoghurt

Pinch of Maldon sea salt

40g unsalted and shelled pistachios, toasted

Peel and slice the bananas and place in the freezer. Freeze for an hour or so, then remove and place in a food processor. Add the raspberries, maple syrup, lemon juice and yoghurt and blitz the whole lot until it all comes together. Sprinkle with salt and taste for sweetness (add more maple syrup if necessary). Divide between 4 glasses or bowls and scatter the toasted pistachios on top. Serve immediately.