Banana Chocolate Ice Cream – 4sp

Whilst Manchester might not get many sunny days, when we do, the temptation to indulge in a lovely cold iced treat is always strong. That’s why this ice cream is the perfect solution. You can make the ice cream itself 0pp but replacing the nutella with fruit such as raspberries and blackberries however just a little nutella and a few little extras make this little treat feel rather indulgent!

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Ingredients

Serves 4 = 4sp (previously 2pp) each

2 x banana, peeled and sliced into rounds

2 tbsp Nutella

4 x waffle cones (I got mine from Tesco, see pics below)

Optional – both options below will take the total of your cone to 6sp

4 x curls (I got mine from Tesco, see pics below, add extra points)

4 x tsp toffee sauce (I got mine from Tesco, see pics below, add extra points)

  
Method 

Pop the sliced bananas on a plate, cover in foil and put in the freezer for at least an hour (or better overnight).

Once frozen, pop the bananas in a food processor and churn. Keep going and they will turn into the loveliest creamy ice cream. Add 2 tbsp of Nutella combine well and pop into a food carton. Put back into the freezer for half an hour to firm up.

Once firm scoop a nice ball of ice cream on to a cone, push in a curl and top with 1 tsp of toffee sauce per person if you are having!

Enjoy!

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6 thoughts on “Banana Chocolate Ice Cream – 4sp

  1. Kerry says:

    Hi, just wondered if prepared and made up, could the end product be frozen ahead of time to store in freezer for week or two?

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