This healthy banana and cinnamon ice cream is a delicious after-dinner treat. The reason it is healthier than traditional ice cream, is because it uses Greek yoghurt instead of cream or buttermilk. Not only is this extremely low in saturated fats, it’s also a decent source of protein and calcium. Although bananas are relatively high in natural sugars, they pack plenty of nutritional goodness and they are also a particularly good source of vitamin C and potassium.
Ingredients
3 bananas
150ml of Greek yoghurt
3tbsp of sweetener
1tbsp of honey
1tbsp cinnamon
1tsp of vanilla bean paste
Fresh fruit to garnish
Method
Chop your bananas into even-sized chunks and place in the freezer for an hour to 90
minutes.
Take them out and put them into a food processor with your yoghurt, honey, vanilla bean paste and cinnamon.
Keep blending the mixture until it is smooth and creamy.
Place the mixture back in the freezer for between an hour and 90 minutes.
Scoop it into a bowl and top with some fresh fruit of your choice.
