Banana-Maple Cinnamon Ice-Cream
Serves 4-6
Ingredients
- 4 large bananas
- 1½ cups low-fat, plain yogurt
- 1 vanilla bean pod, vanilla beans scraped from pod
- ½ teaspoon ground cinnamon
- 1/3 cup maple syrup, + more to drizzle on ice cream
Method
- Peel and slice bananas into rounds and place on a baking sheet lined with parchment paper. Place in freezer and freeze until frozen through (about 4 hours to overnight).
- Place the frozen bananas, yogurt, vanilla beans, cinnamon and maple syrup, in the bowl of a food processor or blender. Process or blend until smooth, about 4-5 minutes.
- Transfer to a loaf pan or ice cream container (enough to hold 1.5 quarts or a little over 6 cups). Freeze for at least 4 hours to overnight.
- To serve: Drizzle with maple syrup! © Images & content: Cristina A-Moore for TeenieCakes.com.
Teenie Notes
- I’ve used low-fat yogurt here, but using full fat will work too.
- Alternatively, if you have frozen bananas in your freezer already, you can slice them up and use it for this recipe and save the extra step of freezing up slices.
- Make it dairy free by omitting the yogurt and add another banana.
source adapted from Donna Hay