Peanut butter and banana ice cream recipe
A twist on the classic banana ice cream, the combination of peanut butter and banana gives a lovely nutty sweetness to this instant ice cream. Just remember to chop and freeze any bananas that are just that bit too ripe to eat – perfect for blitzing into an ice cream.
If at any time you have bananas that are in danger of becoming mushy, chop and freeze as directed, then decant into a sealable container and return to the freezer so that you have a ready supply of frozen bananas for making ice cream. The riper the banana, the sweeter the ice cream – green or unripe bananas never make a good sweet ice cream.
Ingredients
- 4 ripe bananas, peeled and chopped
- 4 tbsp no added sugar peanut butter
- 2 tbsp semi-skimmed milk
- 5 g dark chocolate (70% cocoa solids), finely grated
- 4 ripe bananas, peeled and chopped
- 4 tbsp no added sugar peanut butter
- 2 tbsp semi-skimmed milk
- 0.2 oz dark chocolate (70% cocoa solids), finely grated
- 4 ripe bananas, peeled and chopped
- 4 tbsp no added sugar peanut butter
- 2 tbsp semi-skimmed milk
- 0.2 oz dark chocolate (70% cocoa solids), finely grated
Details
- Cuisine: British
- Recipe Type: Ice cream
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 0 mins
- Serves: 4
Step-by-step
- Take the banana chunks and place on a tray lined with baking parchment.
- Place in the freezer until frozen solid, about 4 hours.
- Tip the frozen banana into a food processor with the peanut butter and milk and blitz until smooth; you might need to scrape the sides down occasionally.
- Serve immediately, topped with the grated chocolate.
Extracted from Eat Well for Less: Happy & Healthy by Jo Scarratt-Jones (BBC Books, £14.99). Photography by Andrew Burton.
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