While it's very tempting to grab tubs of ice creams from the stores, since the children are staying at home during MCO, we have more time indoors. Afterall, we still have a few bunches of bananas and 1kg peanut butter purchased from Shopee! Speaking about silly excuses to justify our purchase during the 4.4 sales :p
The first recipe is for an instant guilt free afternoon treat.
Banana peanut ice cream
Ingredients
2 Tbsp almonds
2 Tbsp pumpkin seeds
2 Large bananas cut into coins and frozen
1 Tbsp Natural peanut butter + additional for drizzling
2 chopped Oat Krunch Chunky Organic Hazelnut Cookies
Serves 2
Preheat oven to 180 degrees C fanforced and spread the almonds and pumpkin seeds onto a small pan. Bake until lightly golden brown and toasted, about 5 to 10 minutes.
Place the frozen banana coins (cutting them into coins before freezing helps them blend smoother) and the peanut butter into a high-powered blender and puree.
Add the toppings and enjoy it straightaway!
The second recipe calls for more freezing time and space in the freezer which we are lacking.
Chocolate banana peanut ice cream
Ingredients
4 ripe bananas
4 dates or 2 tablespoons maple syrup/honey (optional)
1/2 cup fresh milk
1/4 cup peanut butter
1/4 cup cacao or cocoa powder
2 tablespoons instant coffee powder (optional)
3 tablespoons vodka (optional)
1 pinch salt
Chopped KitKat bars (number to your liking!) and more for toppings (because life is too short)
Serves 6
In a blender, puree all the ingredients until smooth.
Look at my busybody boy helping out.
Add in chopped KitKat bars and mix well. Transfer to a freezer safe container and freeze for 4 hours or overnight.
Remove 10 minutes before scooping to soften the ice cream a bit.
Add the toppings if desired and enjoy!
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