Add all ingredients into a high powered blender and blend until completely smooth. If your blender is struggling with this add a little more milk and blend again.
Serve immediately, or, for a slightly thicker ice cream, return to the freezer for 45 minutes before serving.
I like to freeze my bananas once they have turned brown and spotty as they give a sweeter taste to the ice cream. Just peel the ripe bananas and freeze for up to 3 months in an airtight container.
I buy my berries already frozen as it is more cost efficient. For this recipe I like to use a mixture of strawberries, raspberries and blueberries.
If you find your banana berry ice cream isn't sweet enough for you, you can add a little maple syrup before blending again.
For a variation on this recipe, why not try adding 1 tsp of vanilla extract to the ice cream or for another flavour combination try swapping the berries for a tropical fruit such as mango or pineapple.