Wondering what the perfect thirst quencher is for those blistering hot summer days? Ice. It cools down your core temperature. That's why for this recipe, I decided to top the traditional banana ice-cream with a pineapple flurry! It's what I imagine someone would eat on a tropical island.

Serves 1, approx 2 h 10 minutes prep (2 hours freezing time)

You will need:

2 frozen bananas
1/2 cup pineapple juice (I juiced a pineapple myself to make sure there was no unwanted added sugar)
1 tbsp maple syrup (optional).

1. Pour your pineapple juice into a container. Add maple if needed. Mix. Place in the freezer for 2 hours. Check on it every half an hour and stir so that it doesn't turn into an ice block.
2. Combine your bananas in a food processor. If it won't mix, add some water (1tbsp - 1/4 cup).
3. Place your banana ice-cream in a jar, top with the pineapple flurry!