Ingredients

• 2 frozen ripe bananas
• ½ cup lactose-free yoghurt
• ½ cup Mayvers Hazelnut & Cacao Spread (discontinued: use Mayver’s Peanut and Cacao Spread)
• 3 cups full-fat coconut milk
• 2 tsp vanilla extract, ¼ cup coconut flakes
• Handful of hazelnuts, ½ tsp lemon juice
• Tiny pinch of salt

Method

1. Using an ice-cream mixer
   1. Place all ingredients into a blender or Vita-Mix and blend until smooth and creamy. Immediately pour the liquid into ice cream maker for approx 30 minutes then transferred the container to the freezer. Chill for approx 2 hours.
2. A lâ naturâl
   1. Prepare ice cream mixture, then chill it over an ice bath. Put a deep baking dish, or bowl made of plastic, stainless steel or something durable in the freezer, and pour your mixture into it.
   After forty-five minutes, open the door and check it.
3. As it starts to freeze near the edges, remove it from the freezer and stir it with a spatula or whisk. Really beat it up and break up any frozen sections. Return to freezer.
4. Continue to check the mixture every 30 minutes, stirring vigorously as it’s freezing. If you have one, you can use a hand-held mixer for best results, beat until the ice cream is frozen. It will likely take 2-3 hours to be ready