Passionfruit Yoghurt Ice Cream
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Passionfruit Yoghurt Ice Cream
Recipe by Courtney Roulston
Dietaries – gluten free
Serves – 4
Prep Time – 5 minutes, plus overnight freezing time
Ingredients
1 cup fresh passionfruit pulp, plus 3 whole passionfruit
2 small ripe bananas, peeled, chopped
1.5 cups Jalna vanilla yoghurt
Method
Strain the seeds out of the passionfruit pulp then pour it into an ice cube tray. Add the sliced banana into an airtight container then place the passionfruit & banana into the freezer for at least 4 hours, or overnight to freeze completely.
Place the yoghurt into the base of a food processor along with the frozen passionfruit & banana.
Blitz until smooth and creamy, scraping down the sides occasionally to make sure there are no lumps. Stir through the pulp of 2 of the fresh passionfruit. Place back into the freezer for 30 minutes if the mixture needs freezing.
Spoon into serving cups then top with extra fresh passionfruit. Store any extra ice cream in an airtight container and blitz again to loosen before serving.
