-
Slice up the banana and place in a blender, add in most of the raspberries, reserving a few for the top if you are topping with cream (if not put them all in). Add in the swedish glace and soya milk.
-
Blend for 10-20 seconds and pour into 2 glasses.
-
To finish, you can top with aerosol cream and a couple of raspberries, or you can drink it straight as it is!
Gluten Free Raspberry Banana Ice Cream Shake
Back to all recipes.Milkshakes are the best in the summer heat, they might not quench the thirst like something refreshingly fruity but in the hot summer sun, ice cream and fruit topped with whipped cream is just the best treat, they are naturally gluten free but also easy to make vegan or with dairy ice cream, the choice is yours.
This recipe is...
- Preparation Time: 5 Mins
- Cooking Time: 5 Mins
- This recipe makes 2 milkshakes
This recipe contains:
- Soya
Ingredients
2 medium bananas
50g fresh raspberries
100g swedish glace raspberry dessert
400ml soya milk
Method
Nutritional Information (Per milkshake)
Cals
Calories
239
Carbs
38g
Fibre
6g
Fat
7g
Sugar
17g
Protein
6g
Alison Peters has been Coeliac since June 2014 and launched Coeliac Sanctuary in August of that year, and since then has aimed to provide a one stop shop for Coeliacs, from blogs, to recipes, eating out guide and online shop.
Your Comments
There's no comments on this recipe, why not leave one?
Submit Comment
Want to leave a comment on this blog? Feel free to join the discussion!