This is the quickest and simplest ice cream ever. Both bananas and yoghurt are good sources of the mineral potassium, which can help us maintain a healthy blood pressure.
Preparation time: about 5 minutes
2 frozen bananas (allow one banana per person)
400ml natural yoghurt or soya yoghurt
- Allow the bananas to thaw for 5 minutes at room temperature, then put them in a liquidiser, blender or jug if you are using a stick blender.
- Pour the yoghurt over the top and blitz until smooth-ish (there will be the odd lump, but this is part of the pleasure).
- Indulge immediately.
Bananas freeze wonderfully well. Simply peel them, then pop them in a freezer bag and into the freezer. You need to allow them to thaw for 5 minutes before using, but once they’re ready you can add them to smoothies, turn them into ice cream or bake with them – whatever your favourite banana recipe demands.