Banana ice cream with peanut and pretzel crunch

The perfect use for overripe bananas. Plus it’s naturally sweet – bonus!

Less than 15 minutes
(plus freezing time)

Serves 4-6

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Ingredients:

5 overripe bananas
½ cup (125ml) plain double cream yoghurt
¼ cup (60ml) chopped peanut brittle
¼ cup (60ml) broken pretzels

Method

Slice bananas into thumb-length pieces.
Place on a plate and cover with clingfilm.
Freeze overnight.
Blitz frozen bananas and yoghurt together until smooth.
Stir in peanut brittle and pretzels.
Serve straight away or keep in freezer.

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