banana cinnamon ice-cream

  • 500g bananas (approximately 4 large)
  • 1½ cups (420g) thick plain (natural) yoghurt, chilled 
  • 1 teaspoon vanilla bean paste 
  • ½ teaspoon cinnamon 
  • ⅓ cup (80ml) maple syrup, plus extra to serve
  1. Slice the bananas into even rounds and layer in a 
freeze-proof container between sheets of non-stick 
baking paper. Freeze for 4 hours or overnight. 
  2. Place the banana, yoghurt, vanilla, cinnamon 
and maple syrup in a food processor and process for 
3–5 minutes or until smooth.
  3. Spoon into a 1.5-litre-capacity metal container and freeze for 3–4 hours or until firm. Drizzle with the extra maple syrup to serve. Serves 4 –6.

Tip: To make this recipe dairy-free, you can omit 
the yoghurt. All other quantities remain the same.

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