Instant banana ice cream

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.

  • Prep time:
    about 5 minutes
  • Serves:


  1. 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.
  2. Pour the yoghurt over the top and blitz until smooth-ish (there will be the odd lump, but this is part of the pleasure).
  3. 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.


  • 2 frozen bananas (allow one banana per person)
  • 400ml natural yoghurt or soya yoghurt

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