Peanut butter 'ice cream'
- 100g Greek yoghurt
100ml full-fat milk
6 tablespoons smooth peanut butter
3 tablespoons honey
1 teaspoon ground cinnamon
2 teaspoons vanilla extract
1 ripe banana
20g plain chocolate, grated (optional)
1. Whisk the yoghurt, milk, peanut butter, honey, cinnamon and vanilla extract together in a medium bowl. Mash the banana well and stir into the mixture. Divide the mixture between 4 ramekins and cover each ramekin with cling film.
2. Freeze the ramekins for a few hours. Remove from the freezer and sprinkle the chocolate (if using) over each ramekin and serve.