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 nectar; 1/2 (approx. 130 g) Banana; 50 g Cream-Yoghurt; 1 package Vanillin sugar; 7-10 Tbsp Lemon balm; 4 (approx. 50 ml content; e.g. from Tchibo) Ice freezing moulds

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

6 TABLESPOONS Cherry nectar
1/2 (approx. 130 g) Banana
50 g Cream-Yoghurt
1 package Vanillin sugar
7-10 Tbsp Lemon balm
4 (approx. 50 ml content; e.g. from Tchibo) Ice freezing moulds

Directions

1
Place the freezing moulds on a tray. Fill 1/3 of the moulds with cherry nectar, close them and place them carefully in the freezer. Let the nectar freeze. Peel banana, cut a little smaller. Add yoghurt and vanilla sugar and puree with a hand blender.
2
Fill into the moulds. Close the moulds again and let them freeze for about 1 hour. Rinse ice moulds with cold water to make them easier to remove from the mould. Place on small plates and decorate with lemon balm