Banana Nice Cream

Ingredients

• Ripe bananas (peeled weight)330 g
• Natural peanut butter16 g
• Unsweetened cocoa powder7 g

Allergens

Peanuts

Method

1. Peel the ripe bananas and slice them into even rounds approximately 1 cm thick.
2. Arrange the slices on a tray lined with parchment paper, ensuring they do not overlap, and freeze at -18°C for at least 4-6 hours.
3. Remove the fruit from the freezer and let it sit at room temperature for 3-5 minutes to allow ice crystals to soften slightly, protecting the blender motor.
4. Transfer the frozen bananas into a food processor or high-speed blender.
5. Process using the pulse function initially until the fruit reaches a crumbly, snow-like consistency.
6. Add the peanut butter and sifted cocoa powder to prevent any clumping.
7. Blend on medium speed, scraping down the sides as needed, until the mixture becomes smooth, creamy, and glossy (soft-serve texture).
8. Serve immediately in chilled bowls to maintain the thermal structure of the cream.
9. Optional: garnish with a pinch of Maldon salt to enhance the cocoa and peanut flavor profiles.