Peanut Butter and Banana Cheesecake Ice Cream
Diet: Gluten and Wheat Free
This peanut butter and banana cheesecake ice cream recipe is a super quick and easy dessert that you can rustle up in no time at all. It is inspired by two ingredients that are hugely popular in America, maple syrup and peanut butter. American’s love their ice cream and I think you will love this flavour – a bit different from vanilla!
- Flesh of 4 frozen ripe bananas
- 3 tbsp peanut butter
- Drizzle of maple syrup
- 4 roughly broken gluten and wheat free digestive biscuits
Put the frozen banana in a food processor with the peanut butter and a drizzle of maple syrup and whizz until smooth. Then add the biscuits and pulse to mix. Scoop into bowls and serve.
When bananas get too ripe and nobody wants to eat them, peel and cut them up and place in the freezer in freezer bags and make this great dessert in minutes.