Three types of ice cream - toffee ice cream, chocolate ice cream and cherry ice cream

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   For the ice cream, peel and slice the bananas. Put 400 g banana slices in 1 freezer bag each, seal well and place in the freezer for at least 4 hours, preferably overnight.

2. 2

   The next day, allow frozen banana slices to thaw slightly in portions. For the toffee ice cream, roughly chop caramel sweets. Halve the vanilla pod lengthwise and scrape out the pulp. Put 1 portion of banana slices, 100 ml milk, vanilla pulp and 1 tablespoon honey into a blender jug and mix to a smooth, creamy mixture. Fold in chopped caramel sweets except for a little bit for garnishing. Pour the mixture into a bowl suitable for freezing and place in the freezer.

3. 3

   For the chocolate ice cream, halve the avocado, remove the core, remove the flesh from the skin and cut into large pieces. Finely chop the chocolate. Put 1 portion of bananas, avocado, cocoa powder and 100 ml milk into the blender jug and mix to a smooth creamy mixture. Fold the chocolate under the ice cream, except for something to decorate. Pour the mixture into a bowl and also place in the freezer.

4. 4

   For the cherry cheesecake ice cream, wash the cherries, remove the stalks and seeds and cut into large pieces. Crumble the cheesecake roughly. Put the rest of the bananas, 100 ml milk and 1 tbsp honey into the blender jug and mix to a smooth creamy mixture. Fold in cherries, except for a little bit for sprinkling, cake crumbs. Pour the mixture into a bowl, place in the freezer and freeze for about 30 minutes.

5. 5

   Cut out balls from the ice cream masses and arrange them in wafers or cups, sprinkle with the remaining ingredients.

Nutrition Facts

KCAL
380 kcal

CARBS
66 g

FATS
10 g

PROTEINS
5 g