This has to be the easiest “ice-cream” ever: fresh fruit, cubed and frozen, then whizzed into a creamy mock ice-cream that tastes — naturally — of nothing but fresh fruit. Sandwich between sponge-finger biscuits or serve in scoops with amaretti or cantuccini biscuits.

Ingredients
Feeds 6. Takes 30 mins plus freezing overnight.

4 bananas
1 orange-fleshed melon or mango
150g raspberries or strawberries
12 sponge-finger biscuits (savoiardi)
100g berries for serving

Peel the bananas and roughly chop. Peel the melon or mango, discarding any seeds or the central stone, and roughly chop. If using strawberries, wash, dry and hull them and cut in half if large; leave raspberries whole. Place all the fruit in a freezer bag and freeze overnight until solid.

Remove from the freezer and allow to soften for 20 minutes. Place the fruit in a food processor fitted with steel blades, and blend for five minutes until you have a creamy mass.

Scrape this “ice-cream” into a plastic container and refreeze until firm. Remove from the freezer for 15 minutes to soften and whizz once more, just before serving, to break up the ice crystals and make it creamy again.

Spoon or scoop the ice-cream on to six sponge-finger biscuits and top with the remaining six biscuits to form a sandwich or eclair. Scatter with berries and serve immediately.

THE WINE A small, cold, spicy, tropical and citrus-fruit-stashed glass of a punchy pudding wine is needed: step forward Lindeman’s 1999 Coonawarra Botrytis Riesling.

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