Banana and peach ice-cream sandwiches

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
Banana and peach ice-cream sandwiches
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

  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.