Cheat’s banana and peanut butter cheesecake ice cream
- June 2015
- Serves 2 with leftovers
- Hands-on time 10 min
If your bananas have gone black, don’t throw them away! Peel them, chop into pieces and store in the freezer for smoothies or this incredible ice cream made with peanut butter and digestive biscuits.
Here’s another recipe to try too; dairy-free banana ice cream made with almond butter and cardamom.
- 10.2g (2.6g saturated)
- 51g (39g sugars)
- Flesh of 4 frozen bananas
- 3 tbsp peanut butter
- Maple syrup, honey, agave or golden syrup
- 4 roughly broken digestive biscuits
- Put the frozen banana in a food processor with the peanut butter and a drizzle of something sweet (maple syrup, honey, agave or golden syrup all work well). Whizz until smooth, then pulse through the biscuits. Scoop into a bowl and serve.
Save overripe bananas by peeling and chopping into chunks, then freezing in bags. They’ll keep for months.
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