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Almost-Instant Banana-and-Peanut-Butter Ice Cream with Cashew-Nut Brittle
Total:
3 hr 10 min
Active:
35 min
Yield:
4 servings
Level:
Easy
Total:
3 hr 10 min
Active:
35 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 4 large ripe bananas, peeled and roughly chopped
  • 100 grams (3 1/2 ounces) cashews or nuts of your choice, either raw or roasted
  • 3 tablespoons dark brown sugar 
  • 1 tablespoon butter 
  • 1 tablespoon maple syrup (or ordinary syrup if you don't have maple) 
  • 1/2 teaspoon cinnamon 
  • 2 tablespoons peanut butter (I use sugar-free) 
  • 2 tablespoons honey or maple syrup 
  • 2 to 3 tablespoons cold milk or yogurt (or just water for dairy-free) 

Directions

Place the bananas in a freezer-proof container and freeze for at least 3 hours.

Meanwhile, prepare your candied nuts as follows: If not roasted, toast the cashews in a heavy-based pan over medium heat until golden brown. Add the brown sugar, butter, maple syrup and cinnamon, and stir until well coated. Cook over medium-low heat, stirring, until the sugar has dissolved, a further 5 to 10 minutes. Remove the pot from the heat and pour its contents onto a nonstick baking sheet or silicone baking mat. Set aside to cool before breaking or chopping into rough pieces.

Once the banana pieces are frozen, place in a blender with the peanut butter, honey and milk; blitz until you have a smooth consistency. Serve immediately with a scattering of candied nuts, or return to the freezer for 15 to 20 minutes to firm up a little more if you prefer.

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