Easy banana ice cream with coffee syrup

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)

Serves: 3-4

Ingredients:

For the ice cream

4 ripe bananas

100ml milk

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:

  1. Chop your bananas into slices and lay on a baking tray in one layer. Freeze for an hour or so until just frozen.
  2. 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.
  3. 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.
  4. Once your banana is just frozen, blend it up with the milk – add it slowly until you get the right consistency.
  5. 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