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Two colours ice-cream Rating average       PreviewIngredientsPreparation
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recipes 0 0 Easy 434 kCal Kcal Recipe card 20 Minutes

Natural cooking is not a boring kitchen, based on deprivation: this ice cream proves it.
Colored, naturally sweet, nourishing but light. During the summer we keep in the freezer a bit of frozen fruits: we can have fun with our children preparing healthy ice cream, no coloring, preservatives and emulsifiers additives .

Soy yogurt is an excellent alternative to the traditional yogurt for the many intolerant, for those who find it heavy and for the ones that do not digests it all. It has a creamy taste and it has nothing to envy to cow’s milk yogurt.
Eating in this way we can afford more delicacies, always done in a certain way, with healthy ingredients, lighter and less fat than traditional ones, especially with different fats, those so-called "good".

To make this recipe, use VENTO Regular jar.

Mara Di Noia- Vegachef & Food Therapist
Ingredients for 4 persons
  • • 250 gr frozen Bananas
  • • 250 gr frozen Pineapple
  • • 300 gr Soy yoghurt
  • • 100 gr frozen Strawberries
  • • 40 gr Hazelnut
Preparation for 4 persons step
1
Prepare all the ingredients to make the recipe:

frozen bananas: 250 gr (8,75 Oz)
frozen pineapple: 250 gr (8,75 Oz)
soy yoghurt: 300 gr (10,5 Oz)
frozen strawberries: 100 gr (3,5 Oz)
hazelnut: 40 gr (1,4 Oz)
Insert bananas and pineapple into Vento jar.
WARNING: ARE YOU SURE THE LID IS IN PLACE?
Well, now turn the knob and set the speed indicated in the following step.
step
2
Vento is blending at speed 60 (15000 RPM) for 60 seconds.
Now press STOP to end the blending.
step
3
Pour the ice cream into 4 cups.
step
4
Insert into the jar the soy yoghurt and the frozen strawberries.
WARNING: ARE YOU SURE THE LID IS IN PLACE?
Well, now turn the knob and set the speed indicated in the following step.
step
5
Vento is blending at speed 60 (15000 RPM) for 60 seconds.
Now press STOP to end the blending.
step
6
Pour the ice-cream in the bowls with the previous one and decorate with hazelnuts.
Enjoy!
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