This almond & banana ice cream is surprisingly quick to make, easy to serve and a great cooling, crowd-pleasing treat for the summer!



      • 4 bananas
      • 30ml almond milk
      • 50g sliced almonds
      • 50g rolled oats
      • 10g chia seeds
      • 10 scoops Ensure Nutrivigor Plant-Based1 (use the scoop provided in the tin)
      • 30g puffed quinoa
      • 40g honey
      • 20g agave syrup
      • 10g cacao flakes
      • 100g mango puree

Makes: 4 servings

Allergens: Contains almonds, almond milk and gluten.

For garnish: Ensure Nutrivigor Plant-Based1



    1. The day before serving, cut the bananas into pieces and roughly mash, then add Ensure Nutrivigor Plant-Based1 and almond milk and mix well. Freeze the mixture.
    2. The next day, take the mixture out of the freezer and let it thaw slightly. Use a hand blender to smooth, then put back in the freezer.
    3. Place the flaked almonds, rolled oats, chia seeds and puffed quinoa in a bowl and mix thoroughly with the honey and syrup to create a granola.
    4. Place the granola mixture on a baking tray lined with baking paper and bake in the oven at 180 degrees for approx. 10-15 minutes.
    5. For a creamy consistency, mix the ice cream again just before serving. Serve in a small dish and add mango sauce with a generous sprinkle of the granola, cacao nibs and Ensure Nutrivigor Plant-Based1

Please note when cooking with or freezing Ensure Nutrivigor, there may be a minor loss of some nutrients. Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional. Made with plant-based protein from soy, rice, and quinoa.