Banana and coconut ice cream

Name: Banana and coconut ice cream
Total time: 10 min
Cuisine: British
Ingredients: 4 ripe bananas, peeled and sliced; 150g unsweetened coconut yoghurt; 1 tsp vanilla extract; 0.25 tsp ground cinnamon

Creamy, scoopable ice cream made from frozen bananas and coconut yoghurt. No machine and no added sugar.

Time10 min plus freezing
LevelEasy
Costabout £0.60 a head

4 servings

Ingredients

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4ripe bananaspeeled and sliced
150 gunsweetened coconut yoghurt
1 tspvanilla extract
¼ tspground cinnamon

Method

1
Slice the bananas into coins and spread them out on a tray lined with baking paper.
2
Freeze for at least 4 hours, until solid.
240 min
3
Put the frozen banana in a food processor and blitz in short bursts, scraping down the sides, until crumbly.
4
Add the coconut yoghurt, vanilla and cinnamon and keep blending for 2 to 3 minutes until smooth and creamy like soft serve.
5
Eat straight away, or freeze in a tub for 1 hour for a firmer scoop.
60 min
6
If it is frozen solid, leave it on the worktop for 10 minutes before scooping.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.