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Quick banana ice cream

A no-churn ice cream that's low-fat, superhealthy and counts as one of your five-a-day

  • Prep: 5 mins
    Plus freezing
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 156
  • Carbohydrates 29
  • Saturated Fat 1
  • Sugar 25
  • Protein 3
  • Fat 4
  • Fibre 2
  • Salt 0.04

Nutrition per serving

  • Calories 156
  • Carbohydrates 29
  • Saturated Fat 1
  • Sugar 25
  • Protein 3
  • Fat 4
  • Fibre 2
  • Salt 0.04

Ingredients

  • 4 ripe bananas, cut into chunks
  • 3-4 tbsp milk
  • 2 tbsp toasted flaked almonds
  • 2 tbsp ready-made toffee or chocolate sauce

Method

  1. Pop the banana chunks on a flat tray and cover well. Freeze for at least 1 hr, or until frozen through. When ready to eat throw the banana into a food processor and whizz until smooth with enough of the milk to achieve a creamy texture. Scoop into 4 bowls or glasses, then top with the sauce and nuts.

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