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
For the ice cream:
1 2/3 cups Flahavan’s rolled oats
Juice and zest of 1 lime
4 frozen bananas
¼ cup agave syrup
1 cup coconut yogurt
For the topping:
1 tbsp coconut flakes
1 tbsp chopped brazil nuts
1 tbsp Flahavan’s rolled oats
1 tbsp brown sugar
1 tbsp lime juice
To make the ice cream, add Flahavan’s rolled 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 Flahavan’s oats, 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.