Healthier banana and peanut butter ice cream
|2||bananas — chopped|
|1 Tbs||peanut butter|
|1 Tbs||honey — or maple syrup|
|1-2 Tbs||milk — or yoghurt|
|3 Tbs||sugar — dark brown|
|1 Tbs||maple syrup|
|½ tsp||cinnamon — ground|
Place the bananas in a freezer-proof container and freeze for at least 3 hours.
Meanwhile, prepare your candied nuts as follows:
If not roasted, toast in a heavy-based pot over medium heat until golden brown.
Add the remaining mixture, stir until well coated and then stir over medium-low heat for a further 5-10 minutes, or until the sugar has dissolved.
Remove the pot from the heat and pour the ingredients onto a non-stick baking tray or silpat mat, then set aside to cool before breaking or chopping into rough pieces.
Once the banana pieces are frozen, place in a blender with the remaining ice cream ingredients and blitz until you have a smooth consistency.
Serve immediately with a scattering of candied nuts, or return to the freezer for 15-20 minutes to firm up a little more if you prefer.