Ripe banana, skyr and whey make a softly spiced frozen dessert. Blend the base, freeze for at least 24 hours, then spin.
24 hr 10 minuntil ready
8 minhands-on for base batch
2 portionshalf a tub
1 batchbest served fresh
Freeze the base for at least 24 hours. Ready-in time includes freezing.
Method
Blend one tub at a time
For each two-portion tub, use half the totals if making four portions. Peel and roughly break up the ripe banana. Add cold soya milk, skyr and the remaining ingredients to the NutriBullet. Weigh the xanthan accurately. Fit the extractor blade, stay below MAX and blend at the single speed for 30 seconds. Stop and check; blend for another 10–15 seconds if needed. Never run continuously beyond 60 seconds. Stop the blade before opening.
Freeze the smooth base
Pour each blended batch into its own compatible Creami tub below MAX. Smooth the top, fit the storage lid and freeze level for at least 24 hours. Freeze two tubs together when making four portions.
Process
Remove the storage lid and assemble the tub, outer bowl, paddle and processing lid. Lock the bowl into the Ninja Creami. Select LITE ICE CREAM and let the automatic cycle finish. If crumbly, use RE-SPIN; if still dry, add 5–10 ml cold soya milk and RE-SPIN again, keeping below MAX. The extra milk is not included in the nutrition estimate. Never process plain ice or an uneven frozen base.
Serve
The base makes two dessert portions. Process one compatible tub at a time and divide the finished dessert equally.
Keeping the rest
Keep unprocessed tubs frozen. After serving, flatten any remainder and refreeze promptly in its tub; follow the Creami manual for reprocessing. Do not return a partially melted tub to the machine.
Settings are per batch. For 2 portions, prepare 1 batch. Split the ingredient totals between batches; keep the settings the same. Timings are starting estimates unless the programme sets them automatically.
NutriBullet
Use the extractor blade and compatible cup. Add cold soya milk first, then skyr and the other ingredients. Blend one tub batch at a time; stay below MAX.
Control
Single speed · push down and twist to run; untwist to stop.
Blend time
30 sec, then check. If needed, blend another 10–15 sec. No heat setting.
The timing is a recipe starting point. Do not run continuously for more than 60 sec. Let the cup and motor cool before repeating; stop the blade before opening.
Use the compatible Ninja Creami tub, outer bowl, lid and paddle. Freeze the blended base level, below MAX, for at least 24 hours. Remove the storage lid before assembly.
Programme
LITE ICE CREAM · run one complete automatic cycle.
Texture check
If crumbly, select RE-SPIN. If still dry, add 5–10 ml cold soya milk and RE-SPIN again, keeping below MAX.
Temperature and speed
Automatic programme; no manual temperature, speed or processing time to set.
One tub holds the two-portion recipe. For four portions, freeze and process two tubs separately. Extra milk is optional and is not included in the nutrition estimate. Do not process plain ice or an uneven frozen base.
Estimated nutrition per portion and for the selected portions
Nutrient
Per portion
Total for 2
Calories
166 kcal
331 kcal
Carbs
12.5 g
25.0 g
Fat
2.9 g
5.8 g
Protein
22.3 g
44.6 g
Fibre
1.3 g
2.6 g
Copy macros includes the total for 2 portions. Estimates use ingredient weights in the stated preparation state. Optional extras are excluded; packet values may differ. How these are calculated
Reference values and assumptions
Plain natural skyr. Uses Arla Skyr Natural as a reference: 61 kcal, 10 g protein, 4 g carbs and 0.2 g fat per 100 g. Fibre is assumed zero for plain milk skyr, not declared on the label. Check your tub: brands, flavoured skyr and creamy versions can differ. Source
Whey protein powder. Uses the vanilla Impact Whey label as a reference. Fibre is assumed negligible because it is not declared. Your flavour or brand may differ. Source
Ground cinnamon. Uses the food-table estimate for ground cinnamon. Source
Xanthan gum. Uses the supplier’s per-100 g xanthan specification as a reference; check your packet if values are provided. Source
Recipe notes
Original, untested flavour variation using the existing soya, skyr and whey references. The linked manufacturer recipes support the freezing and processing method, not this exact formulation.
Use a compatible tub and keep below MAX. A different whey flavour or brand changes both sweetness and nutrition.
