Easy banana ice cream

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.

5 out of 5 stars(1) Rate this recipe
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

  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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

672kJ/ 159kcals

Fat

2.7g

Saturated Fat

1.7g

Carbohydrates

28g

Sugars

22g

Fibre

1.4g

Protein

4.8g

Salt

0.1g

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Overall rating (5/5)

5 out of 5 stars1 rating