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

Name: Almost-Instant Banana-and-Peanut-Butter Ice Cream with Cashew-Nut Brittle
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT3H10M0.000S
Yield: 4 servings
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)

Recipe courtesy of Sarah Graham

Watch how to make this recipe.

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

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Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

404

Total Fat

19

Saturated Fat

5

Carbohydrates

58

Dietary Fiber

5

Sugar

35

Protein

8

Cholesterol

9

Sodium

14

Total: 3 hr 10 min (includes freezing time)
Active: 35 min

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

404

Total Fat

19

Saturated Fat

5

Carbohydrates

58

Dietary Fiber

5

Sugar

35

Protein

8

Cholesterol

9

Sodium

14

Total: 3 hr 10 min (includes freezing time)
Active: 35 min

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.