Roasted banana & cinnamon ice cream

“Somewhere between frozen yoghurt and ice cream, this is easy to make and oh-so hard to resist. ”

5 ripe bananas

2 oranges

4 tablespoons runny honey

3 teaspoons ground cinnamon

300 ml milk

250 g fat-free natural yoghurt

dark chocolate (70%)

Method

1. Preheat the oven to 170ºC/gas 3.
2. Peel the bananas and lay them in a snug-fitting heatproof dish. Finely grate the orange zest and put aside, then halve and squeeze over the juice of 1½ oranges.
3. Drizzle with the honey and sprinkle over 2 teaspoons of the cinnamon, then roast in the oven for around 20 minutes, or until golden and soft, then set aside to cool.
4. Place the bananas and their syrup in a blender, then blitz with the milk and yoghurt.
5. Add in a handful of the zest, the juice of the remaining orange half, a pinch of sea salt and the rest of the cinnamon, then churn in an ice-cream machine. If you don’t have one, freeze the mixture in a suitable container for about 3 hours; every hour, take it out, whip with a whisk, then return to the freezer.
6. Serve in bowls with a scattering of orange zest and a fine grating of dark chocolate.

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