225ml almond milk
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
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.