Instant strawberry ice-cream
2 medium, frozen, chopped
500 g, sliced
Rolled oats, dry
¼ cup(s), (20g)
99% fat-free, plain or natural yoghurt, unsweetened
¼ cup(s), (60g)
- Process banana, strawberries, oats, yoghurt and rosewater in a food processor, stopping to scrape down the side occasionally, until a thick paste forms. Scoop into serving bowls. Serve immediately.
TIPS: Cook’s tips You can use any frozen berries, such as raspberries or blackberries, instead of strawberries. Store any leftovers in a freezer-proof container, with plastic wrap on the surface, for up to 1 month. Allow to soften slightly before serving.