Healthy banana ice cream

This is an easy, fab way to use up over-ripe bananas and it’s healthy too! You can also make it vegan, if you use non-milk yoghurt. I found this recipe in David Atherton’s “My First Cook Book”, which has some really good recipes.

You will need:

• A baking tray

• Knife

• Chopping board

• Weighing scales

• Measuring spoons

• Dessert/ tablespoon for scooping

• Baking paper

• Freezer

• Jug

• Stick blender

Ingredients (for 2 servings):

• 2 overripe bananas

• 50g Greek yoghurt

• 2 teaspoons of cocoa powder

• 1 teaspoon vanilla essence

• Optional: sprinkles or chocolate chips

Begin:

1. Peel and slice the bananas on a chopping board, into about 1cm thick discs.

2. Line your baking sheet with baking paper and put the banana slices on in a single layer.

3. Freeze for at least 3 hours.

4. Get out the yoghurt, cocoa powder and vanilla essence (and the jug, spoons and stick blender) ready for the next steps, as you will need to work quickly once the bananas are out of the freezer!

5. Weigh your yoghurt.

6. Take the bananas out of the freezer and put the bananas into a jug.

7. Add the yoghurt, cocoa powder and vanilla extract to the jug.

8. Blitz with a stick blender until the mixture has a smooth, ice-cream texture.

9. Quickly divide into 2 bowls, add sprinkles/ chocolate chips (if using) and eat (it melts really quickly!)