Creamy decadent lemon and banana ice cream

Time poor, but still in need of a sweet fix? Whip up this lemon and banana ice cream in a flash! Serve with chocolate shavings or fresh berries for an extra summery flavour.

  • 10 mins preparation
  • 6 hrs marinating
  • Makes 4
  • Print


  • 500 gram peeled bananas, approx 6 medium bananas
  • 1 1/2 Yoplait Decadent Lemon Greek Style Yoghurt
  • 3 tablespoon runny honey
  • toppings such as coconut, chocolate hail or sprinkles - optional


  • 1
    Place bananas in a processor or blender and blend till smooth. Add the Decadent Lemon Yoghurt and honey and blend to mix.
  • 2
    Pour mixture into a freezer safe container and freeze until starting to firm. Return the mixture to the processor and blend to a creamy consistency. Place in the freezer to freeze completely.
  • 3
    Use an ice cream scoop dipped in hot water to scoop the mixture into cones or bowls. Re-beat and freeze any remaining mixture as required to maintain the creamy consistency.


• Try serving with chocolate shavings or fresh berries for a refreshing dessert • After a few days in the freezer the mixture may become solid rather than creamy, remove from the freezer and allow to soften slightly, cut into chunks then blend in a processor until creamy and re freeze.