Instructions

1. Hull the strawberries and chop them in half (or quarters if they are very big). Chop each banana into 5 or 6 pieces.
2. Place the fruit in a ziplock bag, squeeze out the air and seal. Place in the freezer for at least 6 hours or overnight if possible.
3. Remove the fruit from the freezer and transfer it to a food processor. You may have to let it defrost slightly for a few minutes to break the chunks of fruit apart.
4. Blitz the fruit until it is smooth, like the consistency of a smoothie. Pour into a loaf tin or other freezer-proof dish, cover with cling film and freeze for an hour.
5. Remove from the freezer and serve in a cone or in a cup.