Jamie Magazine
By Phillippa Spence
Roasted banana & cinnamon ice cream
30 mins plus freezing
Super easy
serves 8
About the recipe
Somewhere between frozen yoghurt and ice cream, this is easy to make and oh-so hard to resist.
Recipe From
Ingredients
5 ripe bananas
2 oranges
4 tablespoons runny honey
3 teaspoons ground cinnamon
300ml milk
250g fat-free natural yoghurt
dark chocolate (70%)
Method
- Preheat the oven to 170ºC/gas 3.
- Peel the bananas and lay them in a snug-fitting heatproof dish. Finely grate the orange zest and put aside, then halve and squeeze over the juice of 1½ oranges.
- Drizzle with the honey and sprinkle over 2 teaspoons of the cinnamon, then roast in the oven for around 20 minutes, or until golden and soft, then set aside to cool.
- Place the bananas and their syrup in a blender, then blitz with the milk and yoghurt.
- Add in a handful of the zest, the juice of the remaining orange half, a pinch of sea salt and the rest of the cinnamon, then churn in an ice-cream machine. If you don’t have one, freeze the mixture in a suitable container for about 3 hours; every hour, take it out, whip with a whisk, then return to the freezer.
- Serve in bowls with a scattering of orange zest and a fine grating of dark chocolate.
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