Kiba ice cream on a stick

Name: Kiba ice cream on a stick
Cook time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 100 ml Cherry nectar; 1 (approx. 200 g) Banana; 75 g Cream-Yoghurt; 1 package Vanillin sugar; 7-10 Tbsp Lemon balm; 6 (50 ml content each; e.g. from Tupper) Ice freezing moulds in stand

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 6

100 ml Cherry nectar
1 (approx. 200 g) Banana
75 g Cream-Yoghurt
1 package Vanillin sugar
7-10 Tbsp Lemon balm
6 (50 ml content each; e.g. from Tupper) Ice freezing moulds in stand

Directions

1
Place the freezing moulds in the stand on a tray. Fill the moulds 1/3 full with cherry nectar, close them and carefully place them 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