This easy, flavorful technique transforms store-bought vanilla ice cream into a deliciously elevated treat, proving that sometimes, the simplest tricks can be the most rewarding.
Serves 4 
25mins For the ice cream:
7oz condensed milk
21fl oz double cream
2 vanilla pods, split in half, seeds scraped out
2 tsp Maldon or flaky sea salt
For the roasted frozen berries:
10oz frozen mixed berries
3 tbsp caster sugar
1 tbsp cornflour
1 tsp vanilla bean paste
Juice of ½ a lemon
To serve:
3.5oz white chocolate
For the ice cream:
200g condensed milk
600ml double cream
2 vanilla pods, split in half, seeds scraped out
2 tsp Maldon or flaky sea salt
For the roasted frozen berries:
300g frozen mixed berries
3 tbsp caster sugar
1 tbsp cornflour
1 tsp vanilla bean paste
Juice of ½ a lemon
To serve:
100g white chocolate
What can I say? I’m in love! I never imagined I would ever suggest this as a recipe but frozen bananas and smooth peanut butter laced with dark chocolate is a thing of beauty. Creamy, smooth and an instant sweet hit, this is well worth trying. Next time you have bananas going black in the fruit bowl, peel them, stick them in a resealable bag and freeze for a recipe like this – I guarantee you will be surprised by the results. Recipe from my new book Eat.Live.Go. – available here.
