Davina’s dessert

If Davina Mccall were an ice cream, she’d be super-sweet but totally healthy – exactly like the recipe from her new book Davina’s

Kitchen Favourites (£20, Seven Dials). Davina says, “This is the easiest ice cream you can imagine. Just whizz up frozen bananas with nut butter and a hint of lime and you have something totally divine.” Must. Stop. Dribbling.

Banana & Peanut Butter Ice Cream Ingredients:

4 large, ripe (not black) bananas 2tbsp nut butter (peanut or any other kind) Zest of 1 lime ½ tsp cinnamon (optional) Chocolate sauce (optional) 50g dark chocolate (100 per cent cocoa solids) 50g maple syrup 150ml single cream

Method:

1. Line a large baking tray with baking paper. Peel the bananas and slice them into rounds. Place them in a single layer on the baking paper, then freeze them for two hours.

2. Put the frozen bananas in a blender or food processor. Blitz, scraping down the sides of the jug or bowl regularly, until the bananas have broken down and have a smooth and creamy texture.

3. Add the peanut butter, lime zest and cinnamon, if using, and process again until everything is well combined. The mixture will have the consistency of soft ice cream. If you want to firm it up a little, you can transfer it to the freezer for another hour or so.

4. To make the chocolate sauce, break up the chocolate and put it in a saucepan with the maple syrup, single cream and a pinch of salt. Stir over a very gentle heat until everything has melted together and you have a smooth, liquid sauce. Serve hot or cold – the sauce will firm up a little as it cools.