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Easy banana ice cream
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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.
Typical values per serving:
This recipe was first published in Mon Aug 07 09:31:00 BST 2017.