Easy banana ice cream

  • Vegetarian
  • Gluten Free


4 overripe bananas, peeled and sliced
¼ tsp vanilla essence
3-4 tbsp clear honey, sugar or sweetener, to taste
150ml buttermilk, or 150g Greek-style natural yogurt (or a tub of flavoured yogurt)


1. Arrange the banana slices in a single layer on a tray lined with baking parchment and transfer to the freezer. Leave in the freezer until completely frozen (about 1 hour).

2. Place the frozen banana chunks into a food processor with the vanilla, honey and half of the buttermilk (or yogurt if using). Blend for a few moments, then, with the food processor still running, pour in the remaining buttermilk in a thin, steady stream (or if you’re using yogurt, add it all in at once). Blend until the mixture is smooth and creamy. Transfer to a freezer-proof container and freeze for 1-2 hours, or until soft but frozen. Serve at once.

  • Preparation time: 10 minutes + freezing
  • Total time: 10 minutes + freezing

Serves: 4

Nutritional Info

Typical values per serving:

Energy 814kJ
Fat 0.5g
Saturated Fat 0.2g
Carbohydrate 44.2g
Sugars 41.9g
Protein 2.6g
Salt 0.1g
Fibre 1.1g

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This recipe was first published in Mon Aug 07 09:31:00 BST 2017.