Both bananas and peanuts have positive health properties, so here’s a way of having your cake and eating it too! Follow Lisa Roukin’s delicious Banana & Peanut Butter Ice Cream Cake recipe perfect for summer…

Peanut_Butter_Ice_Cream-feature-page

Serves: 8 – 10
Preparation time: 30 mins
Freezing time: 6 to 8 hours or overnight

What you need:
200g crunchy granola bars, crushed
2 tbsp coconut oil, melted
8 bananas, cut into 3cm pieces, and put into the freezer
100ml soya single cream
4 tbsp crunchy peanut butter
garnish
50g dark chocolate, melted

What you need to do:

    • Remove bananas from skins, cut into 3cm cubes and freeze until hard.

 

    • Line a 9 inch (23cm) loose bottomed, round cake tin with parchment paper.

 

    • Place the granola bars in a food processor and pulse until sandy consistency.

 

    • Melt the coconut oil over a gentle heat, then add the crushed granola bars.

 

    • Place the biscuit mixture into the prepared tin, press firmly into the base and 3cm around the sides.

 

    • Place the banana slices in a food processor or powerful blender. Purée banana slices, scraping down the bowl as needed.

 

    • Purée until the mixture is creamy and smooth, then add the soya single cream.

 

    • Add the crunchy peanut butter and purée to combine, then pour the mixture into the cake tin and freeze for 6-8 hours or overnight.

 

    • 30 minutes before you are ready to serve, remove ice cream cake from the freezer.

 

    • Melt the dark chocolate and drizzle over the cake.

 

Lisa’s top tip:
Always free ripe bananas you are not going to eat. I always have loads of frozen banana chunks in my freezer, whether it’s for a smoothie or this delicious cake. The recipe is super simple to make and no one will ever know there are only a few ingredients involved. This recipe really is magical, and healthy too!

Recipe from, My Relationship with Food Cookbook, £25 Amazon, by Lisa Roukins which features  100 delicious recipes. All the dishes are virtually gluten-free and see minimal use of dairy and refined sugars. The recipes are seasonal, helping you make the most of the best produce available to create nourishing meals. Perfect for those wishing to build on their repertoire, introducing you to some inspiring breakfasts, lunches, soups, sides, dinners and treats. Photographer, David Munns