A few simple ingredients make this rich, decadent ice-cream, topped with a crunchy, sweet nut brittle.
- 4 large ripe bananas, peeled and roughly chopped
- 2 tbsp peanut butter
- 2 tbsp honey or maple syrup
- 2-3 tbsp cold milk or yoghurt or just water for dairy-free
- 100 g cashew nuts, or nuts of your choice, either raw or roasted
- 3 tbsp dark brown sugar
- 1 tbsp butter
- 1 tbsp maple syrup
- ½ tsp cinnamon
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Freezing time: 3 hours
1. Place the banana pieces in a freezer-proof container and freeze for at least three hours.
2. Meanwhile, prepare the cashew brittle. If not roasted, toast the nuts in a heavy-based pan over medium heat until golden brown.
3. Add the remaining mixture, stir until well coated and then stir over medium-low heat for a further 5-10 minuts, or until the sugar has dissolved.
4. Remove the pot from the heat and pour the ingredients onto a non-stick baking tray or silicone baking mat, then set aside to cool before breaking or chopping into rough pieces.
5. Once the banana pieces are frozen, place in a blender with the remaining ice-cream ingredients and blitz until you have a smooth consistency.
6. Serve immediately with a scattering of the brittle, or return to the freezer for 15-20 minutes to firm up a little more if you prefer. You could also genlty stir through some melted and cooled chocolate before freezing.
• For a simpler version, top with toasted nuts instead of the brittle.