Raspberry Banana Ice Cream

Line a baking tray with a sheet of non-stick baking paper. Place the sliced bananas on the lined baking tray in a single layer. Place in the freezer for 2½ - 3 hours, until frozen.

When you're ready to make the ice cream, remove the bananas from the freezer and leave to soften a little for 5 minutes. While the bananas are softening, make the raspberry sauce.

Place the raspberry jam in a ramekin dish and stir until smooth. Stir in the lemon juice until completely mixed and set aside.

Place the bananas, frozen raspberries and lemon juice in a food processor or blender and blitz for a minute or two until thick, smooth and creamy. You will need to scrape the mixture down from the side of your food processor occasionally. You may need to do this in two batches depending on the size of your food processor or blender.

Working quickly, scrape the mixture into a 1 litre freezer-proof container. Roughly spread out and drizzle the raspberry sauce over the surface of the ice cream. Cover with a lid and place in the freezer for about 4 hours or until frozen.

When ready to serve, remove from the freezer and leave to soften for about 10 minutes before serving.