Ceylon Cinnamon Banana Icy Poles
Ceylon Cinnamon Sugar
1 small ripe banana (about 75g)
2 heaped tbsp yoghurt (about 65g of greek, natural or vanilla yoghurt)
200ml full cream milk*
How to Cook
*For a diary-free or vegan option, substitute both the milk and yoghurt for coconut alternatives.
Please note: recipe makes about 360ml of mixture for 4 x 90ml icy pole moulds. Measure and adapt accordingly for different mould capacities.
1. Blend together ingredients until smooth and frothy.
2. Pour into icy pole moulds and place in freezer for at least 3 hours, until frozen.