Kiba ice cream on a stick

Name: Kiba ice cream on a stick
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 6 TABLESPOONS Cherry Juice; 1/2 (approx. 130 g) ripe banana; 1 TABLESPOON Lemon juice; 50 g Cream yoghurt; 1 package Bourbon vanilla sugar; 4 Ice freezing moulds (each containing approx. 50 ml)

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

6 TABLESPOONS Cherry Juice
1/2 (approx. 130 g) ripe banana
1 TABLESPOON Lemon juice
50 g Cream yoghurt
1 package Bourbon vanilla sugar
4 Ice freezing moulds (each containing approx. 50 ml)

Directions

1
Place ice moulds on a tray. Pour approx. 1 1/2 tbsp. cherry juice into each mould, close and carefully place in the freezer. Let the juice freeze for approx. 30 minutes
2
Peel the banana and cut it roughly. Finely puree with lemon juice, yoghurt and vanilla sugar. Spread banana-yoghurt into the moulds. Close the moulds and let them freeze for 1-2 hours
3
Dip the ice moulds briefly into warm water and remove the Kiba ice