Banana, honey and yogurt ice cream

Banana, honey and yogurt ice cream
serves 6

4 bananas, peeled
squeeze lemon juice
450g wholemilk bio natural yogurt
4 tbsp honey, plus extra for drizzling
450ml double cream
dessert biscuits to serve

Mash the bananas with the lemon juice and beat in the yogurt and honey. Whip the cream until it forms soft peaks. Fold into the yogurt mixture and pour into a shallow freezerproof container. Freeze for 1 and a half hours until half frozen.

Tip the mixture into a bowl and whisk until smooth. Refreeze and after 1 and a half hours repeat the process. Return to the freezer until hard. Remove 20 minutes before serving and drizzle over some honey and serve with biscuits.

More ice cream recipes:
Rhubarb ice cream
Christmas pudding ice cream