This recipe is a perfect way to put browning bananas to use – just pop whole, ripe bananas in a tub, put in the freezer and you’ll be able to whip this up in an instant.Makes 1 bowl One of your five a dayIngredients1 frozen banana, roughly chopped10

Being from Leigh-on-Sea, right on the seafront, I’ve got a soft spot for seaside-themed cookies and cakes. I love the jauntiness of seaside stuff! I am also a bit obsessed with Rossi’s, a famous ice-cream parlour on the seafront. So it didn’t take

, then place them into a sieve and crush them through using a wooden spoon, making sure to catch the juice underneath in a bowl. Mix in the other ingredients until smooth then pour out your lovely mixture into your ice-cream machine (I used the Gelato Chef 2200

, refreeze, then serve.Chef’s note If the ice cream is to be served to grown-ups only, add a splash of Cointreau.More festive recipes from celebrity chefs...Marcus Wareing's Boxing day piesPaul Merrett's Jerusalem artichoke soup with oyster mushrooms

Seeds scraped from 1 vanilla pod1 medium egg, lightly beaten200g plain flour, plus extra for dustingEquipment Ice cream cookie cutter20 lolly/cookie sticks (optional)Method1. Preheat the oven to 190ºC/Gas mark 5 and line two baking sheets with baking parchment

treats for a party.Superstar SundaesServes 6Ingredients350g milk or white chocolate buttons6 large scoops vanilla ice cream125ml (4fl oz) strawberry or caramel sauceMini marshmallows, chocolate honeycomb bar, sprinkles, banana and wafers to decorate

) butter or margarine125g (41/2oz) caster sugar1/2 tsp lemon zest2 eggs125g (41/2oz) self-raising flour 1/4 tsp baking powderFor the cream cheese icing110g (4oz) cream cheese (at room temperature)110g (4oz) butter (at room temperature)1/2 tsp vanilla

minutes in salted boiling water and serve with your favourite sauce.  Pistachio Ice CreamIngredients 1 litre of fresh whipping cream300g white sugar5 eggs280g pistachio pasteMethodWhip the fresh cream until very firm. In a separate bowl, use a whisk

From the chefs at Brasserie BlancServes fourIngredientsFor the meringues50g egg whites50g castor sugar50g icing sugarFor the filling160 g vanilla ice cream120g raspberries120g strawberries120g fresh blueberries160g raspberry pureeFor the crème

sugar, rosewater and 1 tbsp of cold water until you have a smooth  icing. Cut each cake into 3 layers and cover the top layers with icing. Allow to set, then press 4 fondant strawberries on to the top of each. To assemble the cakes, spoon the cream