Banana and peach ice-cream sandwiches


A fresh Ryvita change to a classic summer treat. 


Preparation Time: 60 minutes

Number of Servings: 6


Recipe by Ryvita

Printer Friendly Recipe
  • Energy (kJ)
    1310
  • Energy (kcal)
    312
  • Fat
    1.7
  • of which Saturates
    0.6
  • Carbohydrate
    61.8
  • of which Sugars
    38.1
  • Fibre
    8.5
  • Protein
    6.1
  • Sodium
    469mg
  • 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

Line a 15 X 25cm baking tin or container with baking paper.

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.

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.

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.

The peaches can be replaced with mango, raspberries or strawberries depending on the season.


Loading comments