Banana nice cream with peanut butter ‘cookie dough’

Banana nice cream with peanut butter ‘cookie dough’

By
From
Green Kitchen At Home
Serves
4
Photographer
David Frenkiel

Banana ‘nice cream' must be the easiest ice cream ever invented as it only calls for ONE ingredient. And if you have bananas in your freezer it is just a two-minute job to mix them up into a luscious creamy soft-serve. To make this treat even better, we often mix the nice cream with a quick and easy ‘cookie dough’ made of peanut butter and dates. It is the ultimate speedy dessert that we can whip up without having to take a trip to the supermarket. There are endless ways to make your nice cream even more luxurious, by adding various toppings, fruit, jams or mix-ins.

Ingredients

Quantity Ingredient

‘Cookie dough’

Quantity Ingredient
2 tablespoons Perfect pesto
3 soft dates, pitted
1 tablespoon buckwheat flour
or 1 tablespoon flour of choice
A pinch sea salt

Banana nice cream

Quantity Ingredient
4 frozen bananas, peeled and sliced
50g good-quality dark chocolate
or 4 tablespoons cacao nibs

Method

  1. Prepare the ‘cookie dough’ by placing all of the ingredients plus a tablespoon of water in a food processor or blender and blending until the texture resembles cookie dough. Transfer to a flat surface and, using your hands, roll into one long log about 30 cm long and 1 cm in diameter. Cut into 5 mm thick pieces and set aside while you finish the nice cream.
  2. Place the frozen banana slices in a food processor or blender and blend until smooth, thick and creamy. If your blender isn’t strong enough, let the bananas sit for about 10 minutes or until slightly defrosted and then try again.
  3. Roughly chop the chocolate and add to the blender together with the cookie dough pieces. Pulse briefly once or twice and then serve the nice cream scooped into bowls or on waffles.

Tips:

  • If you can’t find soft dates, soak dried dates in hot water for 20 minutes.

    For a nut-free alternative, replace the nut butter with a sunflower seed butter.
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