Creamy Peanut Butter Banana Nice Cream

Best For An Occasional Treat

This dessert replaces conventional ice cream very well. It is ultra creamy, nutty, sweet, and just the right amount of savory. Ask your friends to guess the ingredients and they’ll be surprised to know that it is actually healthy – no sugar, no cream and no milk!

INGREDIENTS

SERVES 3,

MAKES 1½ cups

For Making Peanut Butter

• 1 cup peanuts For Making the Ice Cream
• 6 dates, seedless
• ¼ cup water
• 4 frozen bananas
• 1 tablespoon peanut butter
• ½ tablespoon powdered jaggery
• ⅛ teaspoon rock salt

Topping

• 1 tablespoon almonds, chopped
• 1 tablespoon date paste (optional)
• few banana slices

PRE-PREPARATION

Take the bananas, peel, slice and put in the freezer for about 6 hours.

For making peanut butter

1. Heat a pan, add the peanuts and reduce flame to low. Roast peanuts while continuously stirring for 4-5 minutes.
2. Transfer peanuts to a blender and blend for 2-3 minutes, till you get a creamy butter. You will feel it’ll never blend, but be patient! The almonds will first convert into powder and then turn creamy. Do not add any water.

For making peanut butter ice cream

3. Place the dates and water in a blender and blend till a paste is formed.
4. Add the frozen bananas, peanut butter, jaggery and salt to the date paste & blend again until smooth. Do not over blend.
5. Scoop out the ice cream into bowls. Top with almonds, date paste (optional) and banana slices and serve immediately for a soft-serve style dessert.