Peanut butter and banana ice cream
This creamy dessert is truly scrumptious and perfect on a hot day, or even in winter with a nice cuppa
Ingredients
- 5-6 Ripe bananas peeled and sliced
- 1 can of Coconut milk
- 2 PROPERCORN Smooth Peanut and Almond
- 400g Strawberries hulled and roughly chopped
- 100g Caster sugar
- 1 Vanilla pod
- 250ml Water
Method
Step 1
Lay the banana on a baking tray and cover with cling film. Place in the freezer for at least an hour.
Step 2
Slice the vanilla pod in half and scrape the seeds out. Place in the pan, with the pod, strawberries, sugar and water. Bring to the boil then turn down to a simmer, stirring often.
Step 3
Once the strawberries have softened, mash with a fork. If too dry, add some more water and continue cooking for five minutes. Using a sieve, push with a spoon and strain over a bowl. Return to the pan and simmer until the rhubarb has a syrup consistency. Remove from the heat and keep warm or chill to thicken.
Step 4
Using a food processer, blitz the PROPERCORN until fine, light and fluffy. Add the frozen banana pieces and coconut milk and whizz until smooth.
Step 5
Serve drizzled with the strawberry syrup and a handful of PROPERCORN.