Banana and raspberry ice cream
Summer time is ice cream time – and home-made ice cream tastes even better! Easy to make at home and low in calories. Pure refreshment! Surprise your loved ones with this sophisticated recipe for home-made ice cream.
Preparation
- Cut the vanilla pod lengthwise and scrape out the seeds. Place the vanilla pod and seeds into a saucepan together with the raspberries and cook until the raspberries are very soft. Push the raspberry mass through a sieve so that the seeds are sifted out and you get a smooth raspberry purée.
- Peel the bananas and put them in a blender together with the Greek yoghurt, raspberry purée and Hermesetas Liquid. Blend the mixture until completely smooth.
- Whip the cream and carefully fold in the banana and raspberry purée. Pour the mixture into an ice-cream machine and run it for 30-45 minutes until the ice cream is firm.
Nutritional values per serving
1881
kj
448
kcal
6
protein g
42
carbohydrates g
30
fat g
Ingredients for 2 servings
| 150 g | Frozen raspberries |
| 1 | Dried vanilla pod |
| 2 | Bananas |
| 100 g | Greek yoghurt |
| 10 drops | Hermesetas Liquid |
| 1.5 dl | Whipping cream |
