4 bananas; ripe, peeled and chopped
2 tablespoons lemon juice
5 tablespoons toffee spead
250 g Greek yogurt
50 g pecans; chopped
2 tablespoons double cream
Yield: 4-6 servings
Place the bananas, lemon juice, toffee spread and yogurt in a food processor and blend until smooth. Spoon into an ice cream container and stir the nuts and cream into the mixture. Freeze for half an hour, then stir the mixture once again. Freeze until solid. Take out of the freezer about 10 minutes before serving.