You don’t need an ice cream machine to make this moreish banana and berry ice cream. It’s healthier than most as it’s fruit-based, with lower-fat dairy products adding creaminess.
Each serving provides 162 kcal, 7g protein, 32g carbohydrates (of which 30g sugars), 0g fat (of which 0g saturates), 1.5g fibre and 0.1g salt.
6 large, ripe bananas (about 700g/1lb 9oz), thickly sliced
200g/7oz mixed frozen berries
300g/10½oz fat-free Greek-style yoghurt
175g/6oz light condensed milk
1 tsp vanilla bean extract
Freeze the sliced bananas in a freezerproof bag for 3–4 hours, until solid.
Whizz the frozen berries with half the yoghurt in a food processor until fairly smooth. Turn out of the processor and set aside.
Put the frozen bananas in the food processor with the condensed milk, vanilla and the remaining yoghurt and blend until smooth. Turn out into a wide bowl, and swirl through the berry mixture.
Spoon into a lidded freezerproof container and freeze for 3–4 hours, or until ready to serve.
In other news –