Healthier banana and peanut butter ice cream

2 servings Prep: 30 mins, Cooking: 15 mins
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Dairy-free and low-fat, this ice cream recipe is a winner topped with candied nuts.

By Food24 January 14 2014
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Ingredients (9)

2 bananas — chopped
1 Tbs peanut butter
1 Tbs honey — or maple syrup
1-2 Tbs milk — or yoghurt
Candied nuts:
100 g nuts
3 Tbs sugar — dark brown
1 Tbs butter
1 Tbs maple syrup
½ tsp cinnamon — ground
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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.

Recipe reprinted with permission of SarahGraham. To see more recipes, click here.

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