small handful pecan pieces, toasted and broken, to serve
50g/2oz dairy-free spread (such as Pure of Vitaquell)
100g light muscovado sugar
2 tbsp maple syrup
8 tbsp Provamel Soya Dream soya cream
For a low calorie sweetener
Use Canderel Spoonful instead of the sugar in the banana ice.
Slice two bananas into a blender or food processor and blitz with the Yofu and sugar for 30 seconds or until smooth.
Churn in an ice cream maker until it begins to thicken - 10-15 minutes. Or freeze in a shallow container, whisking every 1-2 hours to break up ice crystals.
To make the sauce, melt the spread, add the sugar and syrup and cook gently until the sugar dissolves. Stir in the Soya Dream and boil for 2-3 minutes to make a sticky sauce. Remove from the heat and allow to cool.
To serve, layer the banana ice in four glasses with slices of the remaining bananas and sauce, then top with drizzles of sauce and a few pecans.