Roasted banana & cinnamon ice cream

Name: Roasted banana & cinnamon ice cream
Total time: 30 min
Yield: 8
Ingredients: 5 ripe bananas; 2 oranges; 4 tablespoons runny honey; 3 teaspoons ground cinnamon; 300 ml milk; 250 g fat-free natural yoghurt; dark chocolate (70%)

“Somewhere between frozen yoghurt and ice cream, this is easy to make and oh-so hard to resist. ”

Serves 8

Cooks In30 minutes plus freezing

DifficultySuper easy

Jamie Magazine Fruit Alfresco Desserts Puddings & desserts

Nutrition per serving

Calories 130 7%
Fat 0.9g 1%
Saturates 0.5g 3%
Sugars 23.6g 26%
Protein 4g 8%
Carbs 25.4g 10%

Of an adult's reference intake

Jamie Magazine

By Phillippa Spence

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Ingredients

5 ripe bananas
2 oranges
4 tablespoons runny honey
3 teaspoons ground cinnamon
300 ml milk
250 g fat-free natural yoghurt
dark chocolate (70%)

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Jamie Magazine

By Phillippa Spence

Tap For Ingredients

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.