Light Banana Split

📝 Ingredients

• 2 ripe but firm bananas (about 120 g each without the skin)
• 150 g plain skyr, 0 % fat
• 150 g frozen mixed berries
• 2 tsp honey
• ½ tsp vanilla extract
• 100 g strawberries
• 15 g unsalted roasted peanuts
• 20 g dark chocolate, 70% cocoa
• 2 tbsp semi-skimmed milk

🍴 Utensils

• Blender
• Spatula
• Small airtight container
• Microwave-safe bowl
• Ice-cream scoop
• Knife and cutting board

📖 Steps

1. Put the skyr, honey and vanilla extract in the blender, then add the frozen berries on top, taken out of the freezer at the last minute so they're still very hard. If they're stuck together in a block, break them apart by hand first.
2. Blend in short pulses, scraping down the sides with a spatula between each burst, until you have a smooth, thick ice cream, like soft-serve. Don't blend continuously: the mixture would warm up and turn into a runny cream.
3. Transfer to a small container, smooth the top and put in the freezer for 20 to 30 minutes while you prepare the rest: the ice cream firms up just enough to form scoops that hold their shape.
4. Meanwhile, rinse the strawberries, hull them and cut into quarters. Roughly chop the peanuts with a knife on a board, or crush them in a freezer bag with the bottom of a glass.
5. Make the sauce: break the chocolate into small pieces in a bowl, add the milk and microwave for 30 seconds, then in 10-second bursts, stirring each time, until you have a smooth, glossy sauce that runs off the spoon.
6. Just before serving, peel the bananas and split them in half lengthways. Place two halves in each shallow bowl or oval dish, cut side up, spreading them slightly apart to form a cradle.
7. Form 3 scoops of frozen skyr per portion with an ice-cream scoop or two tablespoons dipped in hot water, and place them between the banana halves. Scatter the strawberries all around.
8. Drizzle with the warm chocolate sauce, sprinkle with the chopped peanuts and serve immediately, before the ice cream starts to melt.