Berry ice-cream sundaes
3 hr 15 min
3 medium, chopped
2 tsp, gluten-free variety
½ cup(s), (125ml)
99% fat-free plain yoghurt
⅓ cup(s), (80g)
1 tbs, chopped, toasted
- Place banana in a small airtight container and freeze for 3 hours or until frozen.
- Combine cocoa, cornflour and one-third of the milk in a small saucepan over medium heat. Stir until smooth. Add remaining milk and bring to the boil, stirring. Reduce heat and simmer, stirring, for 1 minute or until thickened. Add syrup and stir to combine. Set sauce aside to cool (see Notes).
- Process frozen banana and yoghurt in a food processor until smooth and combined. Spoon mixture into a piping bag fitted with a 2cm fluted nozzle and place in the freezer for 30 minutes or until firm enough to pipe.
- Divide berries among 4 serving bowls. Pipe over yoghurt mixture and drizzle with chocolate sauce. Sprinkle with almonds to serve.
This chocolate sauce can be served warm or cold. Add it: 1 tbs toasted shredded coconut to serve. Swap it: Skim milk for unsweetened almond milk.