Chiapudding with banana-cinnamon ice cream

Name: Chiapudding with banana-cinnamon ice cream
Cook time: 15 min
Total time: 12 h 15 min
Yield: 4
Ingredients: 4 ripe bananas; 400 ml Milk; 200 ml Milk; 4 TABLESPOONS demerara sugar; 4 tablespoons, heaped Chia seeds; 7-10 Tbsp Chia seeds; 2 TABLESPOONS Almond paste; 7-10 Tbsp Cinnamon; 7-10 Tbsp Cling film; 4 Wake-up jars (approx. 370 ml each)

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

A bit of what you fancy does you good! That's why's today's fitness pudding comes with a load of homemade cinnamon-banana ice cream.

COOK TIME
15 mins

TOTAL TIME
735 mins

Ingredients

Servings: 4

4 ripe bananas
400 ml Milk
200 ml Milk
4 TABLESPOONS demerara sugar
4 tablespoons, heaped Chia seeds
7-10 Tbsp Chia seeds
2 TABLESPOONS Almond paste
7-10 Tbsp Cinnamon
7-10 Tbsp Cling film
4 Wake-up jars (approx. 370 ml each)

Directions

1
Peel the bananas, cut them into slices, spread them on a plate lined with foil, freeze overnight. Pour 400 ml milk, 3 tablespoons brown sugar and 4 tablespoons chia seeds into a screw glass, shake vigorously. Leave to swell in the refrigerator for about 12 hours. Shake well for the first hour.
2
Puree the frozen bananas, 200 ml milk, almond paste, 1 tbsp brown sugar and 1 tsp cinnamon with a powerful hand blender to a smooth ice cream. Divide half of the chia pudding into four glasses. Immediately add half of the ice cream, then layer the rest of the pudding and ice cream. Serve immediately sprinkled with some cinnamon and chia seeds.