We’ve saved you 40 per cent of the kilojoules, 5g of carbs and almost 10g of fat per serve compared with regular ice-cream!
4 medium overripe bananas, peeled, roughly chopped and frozen
60ml (1⁄4 cup) low-fat milk
3 Tbsp cocoa powder, sifted
2 Tbsp chopped hazelnuts, to serve
Remove banana from freezer and allow to stand at room temperature for 2 minutes. Transfer to a food processor. Add milk and process until smooth.
2. Add cocoa and process until just mixed through.
3. Divide mixture between serving bowls. Sprinkle over hazelnuts and serve immediately.
TIP: This ice-cream will be the consistency of soft serve. If you prefer a firmer result, transfer mixture to an airtight freezer-proof container and freeze for 1-2 hours or until frozen.
Keep in the freezer for up to 3 months. Allow to stand at room temperature for 10 minutes or until soft enough to scoop before serving.
Nutrition Info PER SERVE: 618kJ, protein 4g, total fat 4.5g (sat. fat 0.7g), carbs 21g, fibre 3g, sodium 7mg. • Carb exchanges 1½. • GI estimate low. • Gluten free.