This ice cream is totally vegan but you’d never know it! Made with frozen bananas, cashews, and a good dose of peanut butter, this ‘nice cream’ is the ultimate plant based dessert. Sprinkle with our Nut Butter Cups for a real treat.
Makes 4-6 bowls. Takes 15-20 mins (plus 20 mins prep)
- 100g of cashew nuts
- 50ml of maple syrup
- 25g of dark cocoa powder
- 3 medium bananas
- 3 tablespoons of Smooth Peanut Butter
- 4 Dark Chocolate Peanut Butter Cups, chopped
Add the cashews to a bowl, cover with water and leave to soak overnight.
Peel your bananas and roughly slice. Add to a tupperware container and place in the freezer overnight (or up to 2 weeks if you want to plan ahead.)
Drain the cashews and add to a blender with the maple, dark coco and 50ml of water and blend until smooth. Add the bananas and smooth peanut butter and blend until smooth. Scoop out into a bowl and stir through 3 of the chopped dark chocolate peanut butter cups. Scoop into bowls and top with a little extra chopped peanut butter cups.
You can place it in the freezer if you're prepping ahead but give yourself 20 mins before serving to soften a little as it goes harder than normal dairy ice cream.
Pip’s Top Tip: Remember to give your nut butter a good stir before using it, as the oils can naturally separate. This is because there is no palm oil in any of our nut butters, which is often added to stop this natural separation.