Make your own low fat and dairy free Peanut Butter and Banana Ice Cream
2 large ripe bananas, peeled and roughly chopped
1 Tbsp peanut butter, I use sugar-free
1 Tbsp honey or maple syrup
1-2 Tbsp cold milk/yoghurt or just water for dairy-free
(These have butter in which is dairy, but you could leave it out)
Note that this makes more than enough for 2 people, so you will have some left over which you can store in an airtight jar for later use. Alternatively halve the recipe. For a healthier version, just chop some roasted nuts and use those for your topping.
100g nuts of your choice, either raw or roasted are fine
3 Tbsp dark brown sugar
1 Tbsp butter
1 Tbsp maple syrup (or ordinary syrup if you don’t have maple)
1/2 tsp cinnamon
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 provided by Sarah Graham, author of Bitten, Smitten and A Foodie Lives Here food blog.