A Quartet of Ice-Creams

Please scroll down to view all four ice-cream recipes: banana cinnamon, banana popcorn, raspberry and finally, raspberry chocolate.

The ice-cream is better made in the morning and eaten that evening as it can go rather hard if left in the freezer for too long.

No Count Banana Cinnamon Ice-cream (Shona’s Recipe)

If tracking, the whole batch of ice-cream would be 2 points (if you used 200g of the yogurt).

Ingredients:

• 3 bananas
• a tsp cinnamon
• 3 tbsp lemon juice
• a flat tbsp Splenda
• 4 tbsp 0% Greek yogurt

Method:

1. Chop up the banana and place in a freezer-proof container.
2. Pour the lemon juice over the top and sprinkle on the cinnamon. Place in a freezer for three to four hours.
3. Remove from the freezer and add the yogurt. Leave for ten minutes, to defrost a bit, before blending in the food processor until smooth.
4. Stir in the Splenda.
5. This now needs to go back into the freezer. I put it into silicone muffin moulds in order to serve it easily, as it can be hard to scoop out if left in one container.

Banana Popcorn Ice-cream (Inspired by Shona)

On No Count, the whole batch of ice-cream is 2 points.  If tracking, the whole batch of ice-cream would be 4 points (if you used 200g of the yogurt).

Ingredients:

• 3 bananas
• 2 tbsp Myprotein sugar-free butterscotch syrup
• 4 tbsp 0% Greek yogurt
• a packet of M and S Guilt-free Sweet and Salty Popcorn (2 points)

Method:

1. Chop up the banana and place in a freezer-proof container. Put in the freezer for three hours.
2. Remove from the freezer and add the yogurt. Leave for ten minutes, to defrost a bit, before blending in the food processor until smooth.
3. Stir in the sugar-free syrup and popcorn. (I then mashed this mixture to reduce the size of the popcorn pieces.)
4. This now needs to go back into the freezer. I put it into silicone muffin moulds in order to serve it easily, as it can be hard to scoop out if left in one container.

No Count Raspberry Ice-cream (inspired by Shona)

If tracking, the whole batch of ice-cream would be 2 points (if you used 200g of the yogurt).

Ingredients:

• 200g frozen raspberries
• 4 flat tbsp Splenda
• 4 tbsp 0% Greek yogurt

Method:

1. Mix the frozen raspberries with the yogurt. Leave for ten minutes, to defrost a bit, before blending in the food processor until smooth.
2. Stir in the Splenda.
3. This now needs to go back into the freezer. I put it into 8 silicone muffin moulds in order to serve it easily, as it can be hard to scoop out if left in one container.

In order to make the Raspberry Chocolate Ice-cream, stir in 8 tsps Choc Shot (making two scoops of ice-cream 1 point on No Count).

If tracking, the entire batch of ice-cream would then be 6 points.