Banana-Peanut Butter Ice Cream with Candied Cashews - Sarah Graham Food
Almost-instant Banana & Peanut Butter Ice Cream with Cashew Nut Brittle Serves 4 | Preparation time 30 minutes, plus 3 hours freezing time for the bananas WHAT
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Cooking tools:
- Freezer-proof container
- Freezer
- Blender
- Heavy-based pan
- Stove
- Non-stick baking tray
- Silicone baking mat
- Measuring spoon
- Chef's knife
- Cutting board
- Spatula
- Wooden spoon
- Mixing bowl
- Measuring cup
- Serving bowl
- Spoon
Ingredients
- 4 large ripe bananas, peeled and roughly chopped
- 2 Tbsp peanut butter, I use sugar-free
- 2 Tbsp honey or maple syrup
- 2-3 Tbsp cold milk/yoghurt or just water for dairy-free
- 100g cashew nuts, or nuts of your choice, either raw or roasted are fine
- 3 Tbsp dark brown sugar
- 1 Tbsp butter
- 1 Tbsp maple syrup (or ordinary syrup if you don't have maple)
- 1/2 tsp cinnamon
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