4 ripe banana
500ml lactose free yogurt or lactose free cream
50g golden caster sugar
For the fudge sauce
50g/2oz lactose free butter
100g light muscovado sugar
2 tbsp maple syrup
8 tbsp lactose free cream
Slice two bananas into a blender or food processor and blitz with the lactose free yogurt and sugar for 30 seconds or until smooth.
Churn in an ice cream maker until it begins to thicken - 10-15 minutes.
Or freeze in a shallow container, whisking every 1-2 hours to break up ice crystals.
To make the sauce, melt the lactose free cream, add the sugar and syrup and cook gently until the sugar dissolves.
Stir in the lactose free cream and boil for 2-3 minutes to make a sticky sauce. Remove from the heat and allow to cool.
To serve, layer the banana ice in four glasses with slices of the remaining bananas and sauce, then top with drizzles of sauce.
Recipe adapted from: Good Food