Summer without ice cream? Impossible! I have a healthy banana ice cream recipe that’s a bit different this time. These are tartlets filled with peanut butter ice cream and chocolate syrup … as you can imagine, their taste is sinful, and they are yummy even though they have no refined sugar, and they are prepared within 10 minutes. If you want extra chocolate flavour you can add a tablespoon of cocoa on the base. In the photo, you can see I used tart moulds, but you can make them on anything you have home, even in cupcake moulds.
Ingredients (for about 4 servings)
For the base:
– ¾ cup of dates (or raisins)
– ¾ cup of walnuts
– (optional: one spoon of raw cacao powder)
For the ice cream:
– 2 bananas cut into rings frozen overnight
– 2 tablespoons of peanut butter
For the chocolate syrup:
– 1 tbspoon of coconut oil
– 1 tbspoon of raw cocoa powder
– 1 tbspoon of maple syrup
– ½ tsp of vanilla extract
Preparation
Put the base ingredients in the food processor and blend for about 3 minutes until a homogeneous mixture is made. Spread it on the tray by pressing with your fingers. Put them in the refrigerator for about 20 minutes.
Defrost the bananas and put them in the food processor or blender along with peanut butter until they melt and get an ice cream texture.
At the same time, make the chocolate syrup in a coffee pot by mixing all the ingredients on low heat for 2 minutes.
Fill the tray with the ice cream and serve with some chocolate syrup. They can be eaten directly and are maintained in the freezer.