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Cheat’s banana and peanut butter cheesecake ice cream

Published: 7 Jul 15
Updated: 18 Mar 24

If your bananas have gone black, don’t throw them away! Peel them, chop into pieces and store in the freezer for smoothies or this incredible ice cream made with peanut butter and digestive biscuits.

Here’s another recipe to try too; dairy-free banana ice cream made with almond butter and cardamom.

Easy
June 2015

Test kitchen approved

Serves 2 with leftovers
Hands-on time 10 min

Here’s another recipe to try too; dairy-free banana ice cream made with almond butter and cardamom.

Dairy-free recipes

Nutrition: per serving

Calories: 318kcals
Fat: 10.2g (2.6g saturated)
Protein: 6g
Carbohydrates: 51g (39g sugars)
Fibre: 3.4g
Salt: 0.3g

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Ingredients

Flesh of 4 frozen bananas
3 tbsp peanut butter
Maple syrup, honey, agave or golden syrup
4 roughly broken digestive biscuits

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Method

Put the frozen banana in a food processor with the peanut butter and a drizzle of something sweet (maple syrup, honey, agave or golden syrup all work well). Whizz until smooth, then pulse through the biscuits. Scoop into a bowl and serve.