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Fruit juice ice lollies on crushed ice on a sunny poolside table

Banana and Peanut Butter Nice Cream

Frozen banana pressed into soft-serve on a Sana juicer, swirled with peanut butter and topped with roasted peanuts.
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Prep Time 10 minutes
Freezing 6 hours
Total Time 6 hours 10 minutes
Servings: 4 bowls
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

Nice cream
  • 4 ripe bananas freckled skins, peeled
Swirl and topping
  • 3 tbsp smooth peanut butter homemade or bought
  • 1 tsp honey or date syrup optional
  • 2 tbsp roasted peanuts roughly chopped
  • 1 pinch flaky salt optional

Equipment

  • Sana 707, 727 or 929 with homogenising screen, or Sana 878 with sorbet screen
  • Baking tray and baking paper
  • Freezer bag or box

Method
 

Freeze
  1. Slice the bananas into rounds about 2 cm thick, spread them on a lined tray and freeze for at least six hours.
Press
  1. Let the banana stand for 5 to 10 minutes, until it just gives when pressed.
  2. Fit the homogenising screen (707, 727, 929) or the sorbet screen (878) and feed the banana through. On the 878, drop the pieces in one at a time through the hole in the hopper lid.
Finish
  1. If the peanut butter is stiff, loosen it with the honey or a teaspoon of warm water.
  2. Spoon it over the nice cream and swirl it through with a knife, leaving visible ribbons.
  3. Scatter with chopped peanuts and a pinch of flaky salt, and serve.

Notes

Add a spoonful of cocoa to the swirl for a chocolate and peanut version.