zoom Easy banana ice cream
  • Print A4 A5
  • Save to your scrapbook
    • Close

    Save to your scrapbook

    Easy banana ice cream

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note
      Close

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Easy banana ice cream

    This recipe is a simple way to use up overripe bananas. The peeled frozen bananas can keep for up to 1 month in the freezer until you’re ready

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

    Serves: 4

    Ingredients

    4 ripe bananas
    150g Waitrose 1 Greek natural strained yogurt
    2 tbsp Vedrenne vanilla syrup, or to taste 

    Method

    1. Peel, then cut the bananas into chunks and put into a freezer bag. Freeze for at least 2 hours or for up to 1 month until needed.

    2. Blend the frozen bananas, yogurt and syrup together in a food processor until nearly smooth, adding extra syrup if needed.

    3. Serve immediately or spoon into a freezerproof container, cover with a tight fitting lid and freeze until firm or until needed, for up to 1 month. Remove from the freezer 10-15 minutes before scooping.

    Cook’s tip Delicious served with shards of peanut brittle – melt 50g caster sugar in a small pan over a medium heat until golden. Add some peanuts, then immediately tip onto a piece of baking parchment, leave to cool completely before breaking into pieces. Add warm chocolate sauce for an even more indulgent ice cream sundae.
     

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    0 stars

    Glossary