Banana Toffee Crunch Ice Cream

Henrietta Norton BSc, Dip NT, MBANT, AFMCP Co-founder of Wild Nutrition and Nutritional Therapist.


225ml almond milk
200g xylitol
475ml live yoghurt (sheep’s or cows)
¼ teaspoon xanthan gum.
1 ½ tsp lemon juice
2 chopped bananas

For the toffee:
1tsp coconut oil
4 tbsp Brazil nut butter
1 tsp maple syrup or raw honey
50g raw chopped pecans
3 fresh dates, pitted and chopped
Pinch of rock salt

This recipe uses Xylitol, which is a low-calorie sweetner obtained from plants. It naturally occurs in fruits and vegetables such as berries and mushrooms. Due to it's slow absorption rate, it has a lesser effect on raising blood sugar levels than refined sugars. You can buy Xylitol from health food shops or online.



Preparation time: 40 minutes
Cooking time: Freeze over night

To make the toffee brittle stir all the ingredients together in a bowl. Spread onto a flat baking tray and cover with cling film. Freeze for 40 minutes or until hard.

Combine the almond milk, xylitol in a pan and bring to a simmer, stirring constantly until the xylitol has dissolved. Allow to cool then whisk the yoghurt into the bowl, adding the xanthan gum halfway through.

Stir in the maple syrup/honey and lemon juice, finally adding the bananas.

Transfer the mixture to an ice cream maker and freeze. Transfer to a freezer proof container, cover and freeze until firm.

If you don't have an ice cream machine transfer the mixture to a shallow freezer-proof dish and place in the freezer until it just starts to harden around the edges. Whisk vigorously with a fork to break up the ice crystals and then refreeze until firm.

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