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Baileys Banana Ice-cream
No churn, no eggs, super easy Baileys banana ice-cream with chocolate and coffee
Equipment
- food processor
Ingredients
- 4 bananas frozen bananas peeled and sliced
- 1 tbsp instant coffee instant coffee granules
- 1 tbsp cocoa powder
- 50 ml Baileys
- 2 tbsp Nutella
Instructions
- Break up the bananas whilst in their bag using a rolling pin
- Place bananas into food processor with all other ingredients and switch on
- Keep pushing down the mixture and carry on till it is a smooth creamy consistancy
- Scoop into a plastic box and cover with baking parchment and a close fitting lid and freeze for 2 hours
- Remove from freezer 5 minutes before serving
Nutrition
Calories: 205kcalCarbohydrates: 40gProtein: 2gFat: 3gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 7mgPotassium: 523mgFiber: 4gSugar: 25gVitamin A: 76IUVitamin C: 10mgCalcium: 19mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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