Blend the frozen banana and raspberries together with the cinnamon in a high speed blender until thick and smooth. You may need to pause and give it a stir/poke to get it moving now and then. You can also add a small splash of water to loosen if needed.

Serve straight away, layering alternately with fresh raspberries (halved for younger babies) in a glass like a sundae, finished with a sprinkling of coconut (if using). Or you could simply serve it in a bowl, tumbling fresh raspberries in and sprinkling the coconut on top.

You could also add fresh sliced banana and desiccated coconut into the layers for more texture and flavour variety. This will really excite your little ones' taste buds! You can freeze this ice cream, but it will go hard like ice, so you will need to defrost for at least 20 minutes before serving. You can try this recipe with whatever fruit is in season. Simply chop and freeze the fruit the night before, and serve with some fresh fruit along side. You could also blend in a tbsp. of coconut oil as this will make the ice cream creamier.