Sometimes you just need a little something sweet and, on a sunny day, what’s better than ice cream? This ridiculously easy banana ice cream recipe with Little’s coffee syrup hits the spot when you want a low-fat alternative to a 99, that also counts as one of your five a day. Winner! Just four ingredients you’ve probably got in the kitchen, a freezer and a blender and you’re good to go. Such a great treat for the whole family.
Time: 10 minutes (+ freezing time)
For the ice cream
4 ripe bananas
For the Little’s coffee syrup
175g golden caster sugar
6 teaspoons Little’s instant coffee (we used our chocolate caramel flavour)
Easy banana ice cream & coffee syrup method:
- Chop your bananas into slices and lay on a baking tray in one layer. Freeze for an hour or so until just frozen.
- Meanwhile, make your syrup. Stir your sugar in a saucepan with 225ml of water and heat on high until the sugar has dissolved. Once boiling, turn the heat down and leave to simmer for 5-10 minutes until thick and syrupy.
- Dissolve your instant coffee in a tablespoon of hot water and add to the saucepan. Stir it in and pour into a jug to cool.
- Once your banana is just frozen, blend it up with the milk – add it slowly until you get the right consistency.
- Once smooth, spoon into bowls and top with your coffee syrup and some fresh banana slices!
Tip: if your ice cream is too soft once blended, pop back into the freezer for 30 minutes or so to firm up.
We can’t wait to hear what you think! @wearelittles