soft banana ice cream with crispy granola and nutella®

Fruits & Jellies
Vegetarian
Breakfast
Mid-afternoon
Summer

1 hour

INGREDIENTS

For 15 portions

Ice cream :

  • 3,6 Kg of bananas (30 bananas)
  • 300gr of greek yoghurt
  • 300gr of almond milk
  • 1 tsp of vanilla extract


Granola :

  • 440gr of oats
  • 164gr of crushed hazelnuts
  • 116 of crushed almonds
  • 1 pinch of salt
  • 76gr of coconut oil
  • 174gr of maple syrup
  • 30gr of dark cocoa powder
  • 225gr of Nutella®

EQUIPMENT

  • Knife
  • Blender
  • Oven tray
  • Scale

TOTAL PREPARATION TIME: 2H25 MIN

PREPARATION

Ideally the day before or 1h30 before making your ice cream, cut the bananas into slices and put them in the freezer.

Crush the hazelnuts and almonds separately then mix with the oat flakes.

Add the cocoa powder and sea salt. Preheat the oven to 160°C. Soften the coconut oil and mix with the maple syrup.

Then add the hazelnut and almond mix and stir. Spread a thin layer on baking paper (no more than 700g per sheet) and bake for 25 minutes at 160°C.

Remove and break into large pieces if necessary. You can store the granola for 1 month in a dark and dry place.

When the bananas are frozen, mix in a large blender the bananas with the Greek yogurt and vanilla.

Serve in a bowl, sprinkle a large tablespoon of granola then add 15gr of Nutella® as a topping.

NUTELLA® is a registered trade mark of Ferrero SpA. Any use of the NUTELLA® trade mark must be authorized by the trade mark owner. Please refer to Ferrero Food Service team and the brand guidelines published on this website for further information on any intended commercial use.

Product