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
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
4 ripe bananas
150g Waitrose 1 Greek natural strained yogurt
2 tbsp Vedrenne vanilla syrup, or to taste
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.
Typical values per serving: