Homemade Yoghurt Ice cream with Banana Sushi

My daughter had been going on at me for quite some time to get an ice cream machine…the thought of a huge machine in the kitchen just always put me off. However finally relenting and getting this fabulous Cuisinart machine I never looked back.

We’ve been having so much fun with it creating all sorts of fab deserts and best of all we know all the ingredients that have gone into our ice cream now – no “e’s”, artificial flavours or colouring ever!!!

As for the machine, it comes in three main parts and was easy to create a new space for them in the kitchen.

Yoghurt Ice cream:

500g Greek yoghurt

200g brown sugar

25cl cream

3 eggs

Beat the eggs and sugar until a thick frothy mass appears (at least 5 mins).

Heat the cream, then add to the egg mixture beating continuously.

Put mixture in fridge for at least an hour.

Add yoghurt to cooled down mixture and then add to ice cream machine as per machine instructions – voila!

Banana Sushi

Last week I met lovely Nadia Damaso at the Tag Heuer Connected Launch. She showed me her fab cook book and I had to get a copy of “Eat Better Not Less” – this Banana Sushi recipe is based on her book, super easy, super healthy and sure to impress – smile!

1 wholemeal tortilla

1 banana

2 – 3 teaspoons chocolate spread

10 strawberries chopped finely

3 tablespoons sugar (or honey)

Place strawberries and sugar in pan, at first heat high and then instantly reduce to a mid – low heat and cook strawberries until sugar has melted.

Place tortilla on a plate and warm in microwave for one minute.

Turn warmed tortilla over and spread chocolate spread evenly over the tortilla

Now place banana on one end and tightly roll up.

Cut into 1.5 cm slices and place on plates like sushi

Carefully place spoonfuls of the strawberry mixture on top of each sushi slice

Decorate  with chopped nuts.

 

 

Have fun with your desert and wishing you all a fab day!

 

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