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

propercorn ice cream


  • Ripe bananas 5-6, peeled and sliced
  • Coconut milk 1 can
  • PROPERCORN Smooth Peanut and Almond x 2
  • Strawberries 400g, hulled and roughly chopped
  • Caster sugar 100g
  • Vanilla pod 1
  • Water 250ml


  • 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.