Quick banana ice cream
Cooking time
Prep: 5 mins Plus freezingSkill level
EasyServings
Serves 4A no-churn ice cream that's low-fat, superhealthy and counts as one of your five-a-day
Nutrition and extra info
Additional info
- Freezable
- Healthy
Nutrition info
Nutrition per serving
- kcalories
- 156
- protein
- 3g
- carbs
- 29g
- fat
- 4g
- saturates
- 1g
- fibre
- 2g
- sugar
- 25g
- salt
- 0.04g
Ingredients
- 4 ripe bananas, cut into chunks
- 3-4 tbsp milk
- 2 tbsp toasted flaked almonds
- 2 tbsp ready-made toffee or chocolate sauce
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Method
- 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.
Recipe from Good Food magazine, June 2011
Comments, questions and tips
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Comments
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I served this with some Baked Apples (recipe on this site) and skipped the chocolate/toffee sauce. I wasn't sure it would really work but tasted lovely. I had some left over so popped it in the fridge and put it in the freezer for an hour or two the next day prior to serving and it worked again. Will make again, good way to use up ripe bananas and good quick option to serve as easy pudding.
