Recipe courtesy of Kelsey Nixon
Show: Family Food
Print
Total:
40 min
Active:
10 min
Yield:
2 servings
Level:
Easy
Total:
40 min
Active:
10 min
Yield:
2 servings
Level:
Easy

Ingredients

  • 3 ripe bananas
  • 1 tablespoon hazelnut spread
  • 3 tablespoons chocolate fudge sauce
  • 1/4 cup fresh raspberries
  • 2 tablespoons honey roasted peanuts 
  • 1 tablespoon fresh whipped cream 
  • 1 cherry, for garnish

Directions

Watch how to make this recipe.

Peel and slice 2 of the bananas into rounds and place on a parchment-lined baking sheet. Freeze until frozen solid.

Transfer the frozen banana slices to a food processor and blend. The mixture will initially appear crumbly, but as you continue pulsing it will eventually become smooth like soft serve ice cream. Once you begin to achieve a smooth texture, add in the hazelnut spread and blend until fully incorporated.

Split the remaining banana in half lengthwise to create a base for your dessert. Scoop 1 large scoop of the banana hazelnut ice cream in the center. Top with the chocolate fudge sauce, fresh raspberries, peanuts, whipped cream and finish with a cherry on top.

Baby version: Make banana ice cream without the addition of the hazelnut spread. Assemble the mini dessert by slicing 1 full banana in half horizontally and then lengthwise to create a base. Follow with a small scoop of the banana ice cream and top with fresh berries and pineapple.

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