Banana and Peanut Butter Ice Cream Cake

Recipe from Lisa Roukin’s ‘My Relationship with Food: 100 Recipes to Nourish Mind, Body & Soul’ (Spiffing Covers, hardback, £22.00). Both bananas and peanuts have positive health properties, so here’s a way of having your cake and eating it too! Ingredients (serves 8-10): 200 g crunchy granola bars, crushed 2 tbsp coconut oil, melted 8 bananas, cut into 3cm pieces, and put into the freezer 100 ml soya single cream 4 tbsp crunchy peanut butter garnish: 50 g dark chocolate, melted Instructions Remove bananas from skins, cut into 3cm cubes and freeze until hard. Line a 9 in [23 cm] loose bottomed, round cake tin with baking paper. Place the granola bars in a food processor and pulse until sandy consistency. Melt the coconut oil over a gentle heat, then add the crushed granola bars. Place the biscuit mixture into the prepared tin, press firmly into the base and 3cm around the sides. Place the banana slices in a food processor or powerful blender. Purée banana slices, scraping the bowl as needed. Purée until the mixture is creamy and smooth, then add the soya single cream. Add the crunchy peanut butter and purée to combine, then pour the mixture into the cake tin and freeze for 6-8 hours or overnight. minutes before you are ready to serve, remove ice cream cake from the freezer. Melt the dark chocolate and drizzle over the cake. Smile. 3.5.3208