Almost-Instant Banana-and-Peanut-Butter Ice Cream with Cashew-Nut Brittle

  • Level: Easy
  • Total: 3 hr 10 min (includes freezing time)
  • Active: 35 min
  • Yield: 4 servings
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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) 


  1. Place the bananas in a freezer-proof container and freeze for at least 3 hours.
  2. 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.
  3. 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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