Easy Banana Ice Cream

Serves 4


4 medium bananas, chopped into chunks
4 tablespoons milk
2 tablespoons chopped hazelnuts


  • Place the banana on a flat tray and leave in the freezer for at least 1 hour until completely frozen through.
  • When frozen put the banana into a food processor and whizz with the milk until it reaches a smooth, creamy consistency.
  • Scoop the ice cream into 4 glasses and sprinkle with the chopped hazelnuts.

Per 100g

Low fat, low saturates, medium sugar, low salt 

Per serving

Energy: 119 Kcals/ 502 Kjoules   Fat: 2.2g   Saturates:  0.4g  Sugars: 22g   Salt:  neg 

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