Banana Toffee Crunch Ice Cream
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.
- 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.
- 225ml almond milk
- 200g xylitol
- 475ml live yoghurt (dairy or vegan alternative)
- ¼ teaspoon xanthan gum
- 1 ½ tsp lemon juice
- 2 chopped bananas
- 1tsp coconut oil
- 4 tbsp nut butter of your choice - we love almond and cashew
- 1 tsp maple syrup or raw honey
- 50g raw chopped pecans
- 3 fresh dates, pitted and chopped
- Pinch of rock salt
