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Banana Oat Ice Cream
Give this homemade ice cream a go, all of the taste and none of the nasties!
Serves 4|Takes 40 minutes
INGREDIENTS:
For the ice cream:
150g Flahavan’s Progress Oatlets (Flahavan’s Gluten Free Irish Oats)
Juice and zest of 1 lime
400g frozen banana
¼ cup agave syrup
230g coconut yoghurt
For the topping:
10g coconut flakes
10g chopped brazil nuts
1 tbsp brown sugar
1 tbsp lime juice
METHOD:
To make the ice cream, add Flahavan’s Progress Oatlets (/Flahavan’s Gluten Free Irish Oats) to a food processor and blend to a fine powder. Then add the remaining ingredients and process until smooth and creamy (if the mixture is too thick and isn’t coming together, you can add in a splash of water).
Spoon into a suitable container and place in the freezer for 10-15 mins or until the mixture can be scooped.
Meanwhile, place a small frying pan over a medium heat and toast the coconut flakes and chopped brazil nuts until lightly golden brown.
Add in the brown sugar and lime juice and stir to coat the toppings. Cook for a further 30 seconds before tipping the mixture out onto baking paper. Leave to cool.
To serve, take a scoop of your banana and oat ice cream and sprinkle with some of your cooled topping.
