Peanut butter banana ice-cream
This peanut butter banana ice-cream is a creamy, easy-to-make dessert that blends frozen bananas, peanut butter, and coconut milk for a naturally sweet treat. Ideal for a quick homemade alternative to store-bought ice-cream, it offers rich flavors and wholesome ingredients.
Cook time 10 min
Prep time 5 min
Ingredients:
2 bananas1/2 cup peanut butter
1/2 cup coconut milk
Indulge in a creamy, delicious treat with this Thermomix Peanut Butter Banana Ice-Cream. This easy-to-make dessert combines the rich flavors of peanut butter with the natural sweetness of bananas, all enhanced by the smoothness of coconut milk. Perfect for a quick, homemade alternative to store-bought ice-cream, this recipe is a delightful way to satisfy your sweet tooth while using wholesome ingredients.
Instructions:
- Once the bananas are frozen, place them into the Thermomix bowl.
- Add 1/2 cup of peanut butter to the bowl.
- Pour in 1/2 cup of coconut milk.
- Attach the lid and ensure it is securely locked.
- Set your Thermomix to blend at speed 7 for 20-30 seconds. This will break down the frozen bananas and combine all the ingredients into a creamy mixture.
- If necessary, use the spatula to scrape down the sides of the bowl and blend for an additional 10-15 seconds at speed 7, until the mixture is smooth and well combined.
- After blending, check the consistency of the ice cream. It should be smooth and creamy. If it’s too thick, you can add a bit more coconut milk and blend again to reach your desired consistency.
- If you prefer soft-serve style ice cream, you can serve it immediately in bowls or cones.
- For a firmer texture, transfer the ice cream to an airtight container and freeze for another 1-2 hours. Before serving, let it sit at room temperature for a few minutes to soften slightly.
Enjoy your homemade Thermomix Peanut Butter Banana Ice-Cream, perfect for a quick dessert or a refreshing treat on a warm day. This luscious combination of banana, peanut butter, and coconut milk is sure to become a favorite in your household. Feel free to experiment with additional toppings or mix-ins to make this ice-cream uniquely yours. Happy eating!
Peanut butter banana ice-cream FAQ:
You should freeze the bananas for at least 2-3 hours, or until they are completely frozen for the best texture.
You can substitute the coconut milk with another type of milk, such as almond milk or whole milk, but this may alter the flavor and creaminess of the ice cream.
After blending, if the mixture is too thick, you can add a little more coconut milk and blend again until you reach your desired smooth and creamy consistency.
The ice cream can be stored in an airtight container in the freezer for about 1-2 weeks, but it is best enjoyed fresh to maintain optimal texture.
Yes, you can use a regular blender or food processor. Just ensure the frozen bananas are chopped into smaller pieces for easier blending.
Cooking Tips:
- Ensure the bananas are fully ripe for optimal sweetness and flavor.
- For a smoother consistency, freeze the bananas and coconut milk before starting the recipe.
- If you like a bit of crunch, stir in some chopped nuts or chocolate chips after blending.
- Store the ice-cream in an airtight container in the freezer, and let it sit at room temperature for a few minutes before serving to soften slightly.
- Adjust the sweetness by adding a touch of honey or maple syrup if desired.
Nutrition Facts
2 ServingsCalories 620kcal
Protein 16g
Carbohydrates 44g
Fiber 6g
Sugar 27g
Fat 44g
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