Easy banana ice cream

Name: Easy banana ice cream
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 4 ripe bananas; 150 g No.1 Natural Strained Greek Yogurt; 2 tbsp Vedrenne vanilla syrup, or to taste

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.

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Vegetarian

Serves4
CourseDessert
Prepare10 mins
Cook-
Total time10 mins
Plusfreezing

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Ingredients

4 ripe bananas
150g No.1 Natural Strained Greek Yogurt
2 tbsp Vedrenne vanilla syrup, or to taste

Method

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