Peanut butter banana ice-cream pie
Photo: Lisa Roukin
This dessert tastes really indulgent but has no added sugar in the ice-cream. Make it with soya single cream for a parev pud. The banana peanut butter ice-cream in it is super simple to make and no one will ever know there are so few ingredients involved. I love that it is healthy too. Serve immediately for soft-serve ice-cream consistency. If you prefer firmer ice-cream, place it in the freezer for a few hours and then serve.
250g crunchy granola bars, crushed
2 tbsp coconut oil
100ml single cream or soya cream
3-4 tbsp peanut butter
20g dark chocolate, melted
Preparation: 30 minutes
Freezing time: 6-8 hours or overnight
A couple of hours before you want to make the dessert, peel the bananas, cut them into 2cm slices and pop them in the freezer.
Line an 20cms (8-inch) loose bottom round cake tin with parchment paper.
Place the granola bars in a food processor and pulse until a sandy rubble-like texture.
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 2cm up around the sides.
When the banana slices are frozen solid, blitz them in a food processor or powerful blender.
Puree the banana, scraping down the bowl as needed, until the mixture is creamy and smooth, then add the single cream.
Add the peanut butter and mix to combine, then pour the mixture into the cake tin and freeze for 6-8 hours or overnight.
Take the cake tin from the freezer 15 minutes before serving so it is soft enough to cut.
To serve: melt the dark chocolate and drizzle it over the cake. It will immediately set.