Banana Ice-cream sprinkled with Muesli Brittle

Banana Ice-cream sprinkled with Muesli Brittle

My little girls hearts beat for ice-cream and we often make our own. The problem is that it is packed with sugar and fat. If you want to eat ice cream everyday like we do in summer then this is not a great idea for the figure or skin. Our little secret is to make this super easy and delicious healthy variation. It is so good that your taste buds won’t even know the difference, but your jeans will thank you in winter when they are not too tight.

Here we go, it’s the delicious sugar free banana ice cream with muesli brittle. You probably already have the ingredients in your pantry and fruit bowl, so it’s easy to whip up. (It is also a great way to use up bananas that are going ripe quicker than you can eat them up)

Banana Prep.

  1. Peel, slice and freeze ripe bananas in a freezer bag. While the banana’s are freezing make the brittle.
  2. Once frozen, whizz the banana pieces in the blender until a creamy smooth texture like ice-cream is achieved.

The Muesli Brittle

Mix 1 cup of dry muesli cereal with a drizzle of honey or maple syrup, a teaspoon of sunflower oil and a few drops of vanilla essence.

Heat oven to  160C/300F/Gas 2 and spread out muesli on a large baking tray lined with paper. Roast and toast and give it a shake for about 15 minutes. Keep an eye on it as it will burn quickly. Allow to cool completely and transfer to an airtight container.

To assemble your treat, scoop generous balls of banana ice-cream into a bowl or onto a cone and top with muesli brittle. Eat immediately! 

Enjoy anytime of the day!

 

 

 

Photo credits to Sarah Dubler


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