Recipes

Low-Fat Banana Nice Cream

This banana and Greek yoghurt nice cream is a simple, heart-healthy alternative to traditional ice cream. Made with just two wholesome ingredients, it’s naturally sweet, low in saturated fat, and packed with nutrients like potassium and protein. Perfect for a light dessert or snack, it delivers creamy satisfaction without added sugar.

Method

1. Place the sliced bananas in a single layer on a baking sheet or freezer-safe container, spoon Greek yoghurt into an ice cube tray (roughly 1 tbsp per cube). Freeze for at least 4 hours, or overnight.
2. Put the pecans in a frying pan (no oil needed) on a medium heat and toast for about 5 minutes, turning often until starting to brown.
3. Add the frozen banana slices and Greek yoghurt cubes to a food processor or high-speed blender and blitz until smooth and creamy. This may take a few minutes - scrape down the sides as needed. If the mixture is too thick, let it sit for 1-2 minutes to slightly soften or add 1 tbsp of water.
4. Once creamy, serve immediately for a soft-serve texture, or transfer to a container and freeze for 1–2 hours for a firmer scoop-able consistency.
5. Break up the pecans and sprinkle over the ice cream with the chocolate chips – enjoy!