Banana ice cream

This recipe really is bananas. Using only four ingredients, this ice cream offers a fresh twist on a classic favourite that is lower in fat and artificial sugar.

Nutritional highlights

Using almond milk as an alternative adds a great taste and texture to this recipe. Milk is full of fantastic nutrients. Not only is it a good source of protein, it contains calcium which is essential for maintaining healthy bones.

Bananas offer one of your five a day and their high potassium content makes them great for regulating muscle contractions and nerve signals.

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Ingredients

Makes 2 servings
Preparation time: 20 minutes
Freeze time: Overnight 

• 1 banana (sliced and frozen)
• 1-2tbsp milk (almond milk is a great choice)
• 1tsp honey
• Fruit/nuts to top

Method

This recipe is quick to make, but organisation is key. The most important thing is to make sure you stock your freezer up with sliced frozen banana then you are all ready for when you fancy a little treat! 

Pre- freezing banana is easy, simply slice it up and place slices flat onto a place (separated by a small gap so that they freeze individually), then leave to freeze overnight. The banana can be kept in the freezer for up to 1 month. 

When ready to eat, simply remove banana from the freezer and using a food processor blend the banana. 

When the mixture starts to become smooth, gradually add 1-2tbsp milk to make blending easier. 

Continue to process, adding honey along the way, until a smooth, creamy consistency is achieved, (just like real ice cream). 

Scoop into a bowl and top with your favourite fruits and nuts.