75 Minutes (mostly freezing time) • Lactose-free • Low FODMAP • Makes 4 servings • Looking for a delightful ice cream alternative? This is it! You could even eat this for breakfast (maybe minus the sweet toppings).

INGREDIENTS

4 bananas*, cut into chunks

4 +/- tsp lactose-free milk or coconut milk for a vegan version

4 tsp toasted almonds (flaked or chopped)

2 Tblsp low FODMAP toffee or chocolate sauce (or to your taste)

 DIRECTIONS

Place banana chunks on a flat tray and freeze for at least 1 hour, or until frozen through. If you aren’t going to use the frozen bananas right away, remove them from the tray and transfer them to an airtight container. Keep frozen until you’re ready to make this delicious dessert.

When ready to serve put the frozen bananas into a food processor or blender and process until smooth, adding enough of the milk to achieve the desired consistency.

Scoop into 4 bowls or glasses, and top with the sauce and flaked almonds.

*Bananas are low FODMAP until they get over-ripe. Use just ripe bananas before they get spots.

Original recipe inspired by Solomon Onetu, Sala’s Camp