Banana Ice Cream

lakettle — Sun, 21 Jun 2015 21:56:08 +0000

While we might not get a whole load of hot, sunny days in the North, when we do, the temptation to indulge in a lovely iced treat is always strong. That’s why this ice cream is the perfect solution. Creamy and cooling, this dish is the perfect summer sweet, especially since you can add any flavouring to it that you fancy. I’ve included my favourite here but if you aren’t a chocolatey person, you can leave out the Nutella and replace with fruit of your choice. My favourite additions are strawberries or raspberries and white chocolate chips.

POINTS AND NUTRITIONAL INFORMATION

Serves 4 – per serving = 6 points or 178 cals, 6.2g fat, 29.0g carbs, 2.4g protein

2 x banana, peeled and sliced into rounds

2 tbsp Nutella

4 x waffle cones

4 x wafer curls

4 x tsp toffee sauce

Method

Pop the sliced bananas on a plate, cover in foil and put in the freezer for at least an hour or better overnight.
Once frozen, pop the bananas in a food processor and churn. Keep going and they will turn into the loveliest creamy ice cream.
Add the Nutella, combine well and pop into a container.
Put back into the freezer for half an hour to firm up.
Once firm, scoop a nice ball of ice cream onto a cone, push in a curl and top with 1 teaspoon of toffee sauce per person.

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Banana Ice Cream