Banana and peach ice-cream sandwiches

This recipe uses

Original Rye Crispbread

Find out more

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Banana and peach ice-cream sandwiches

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Number of Servings: 6

Recipe by Ryvita

Printer friendly recipe
Banana and peach ice-cream sandwiches
Energy (kJ)
1310
417
Energy (kcal)
312
102.2
Fat
1.7
0.5
of which Saturates
0.6
0.2
Carbohydrate
61.8
19.7
of which Sugars
38.1
12.1
Fibre
8.5
2.7
Protein
6.1
1.9
Sodium
469mg
149mg
  • Per 100g
  • Per serving

Ingredients

3 large (900g) over ripe bananas

3 large ripe peaches, peeled and diced

170g Greek style yoghurt (regular fat)

2 tablespoons maple syrup

1 teaspoon vanilla bean paste

1 teaspoon lemon juice

12 Ryvita Original crispbreads, cut in half

Method

  1. Line a 15 X 25cm baking tin or container with baking paper.
  2. Put bananas, peaches, yoghurt, maple syrup, vanilla and lemon juice in a food processor or blender and blend to a smooth puree. Pour the puree into the prepared tin; freeze overnight.
  3. Turn the ice-cream out on to a clean surface, remove the paper and cut into squares to match the size of the halved Ryvita’s. Sandwich a square of ice-cream between two halves of crispbread; store in the freezer until ready to serve.
  4. Alternatively, the ice-cream can be cut into squares and stored in a container in the freezer. Remove individually and sandwich between crispbreads when required.
  5. The peaches can be replaced with mango, raspberries or strawberries depending on the season.