Carrot Houmous
From the Field Kitchen
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1 Hour
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Serves 4
20 Minutes
Serves 8
Blend together the bananas, yogurt and condensed milk until smooth.
Scrape into an ice cream container or loaf tin, or divide between individual pots.
Crush the banana chips and swirl them through the yoghurt.
Cover the containers and place in the freezer overnight until solid. Serve and enjoy!
Recipe from BBC Good Food