Summer feels like its finally here and we want to spend our days eating ice-cream! This chunky monkey ice cream slice is made with smooth peanut butter and banana. The base is wonderfully chewy and we’ve topped the slab with delicious Raw Cookie Dough Nugglets. This recipe is the perfect way to use up those bananas that have been in the fruit bowl a little bit too long. Simply chop them up and put them in the freezer ready to become a delicious peanut nice-cream.
Chunky Monkey Nice Cream Slice
ingredients
Bottom layer
- 100g pitted Medjool dates (10 dates)
- 30ml maple syrup (2 tbsp)
- 60g oat flour (1/2 cup)
- 40g roasted peanuts (1/4 cup)
- A pinch of salt
Peanut butter nice-cream
- 250g peeled and frozen bananas (in pieces)
- 280g peanut butter (1 cup)
Topping
- 4 packets of your favourite Nugglets
time
2 hours 30 minutes
prep:
30
cook:
2 hours
level
2
Easy
method
-
To make the bottom layer: mix the dates and maple syrup into a paste using a food processor.
-
Add the oat flour, salt and peanuts and mix until the peanuts have broken down into small pieces and the mixture has formed a dough.
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Place the dough in a lined tin (20cm x 10cm) and press it down until a smooth layer covers the base of the tin. Then, put the tin in the freezer while you make the nice-cream.
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For the nice-cream: take out the banana from the freezer and leave it to defrost for 5 minutes.
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Put the banana in the blender together with the peanut butter and blend until you have a smooth nice-cream (scrape down the sides if necessary while making it).
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Get the tin from the freezer and pour your nice-cream on top.
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Chop up the Nugglets and sprinkle them on top of the nice-cream until it’s completely covered. Leave to set in the freezer for 2 hours.
-
Take the ice-cream out of the freezer 5 minutes before serving and cut it up into slices and enjoy! Store in an airtight container for 3-5 days in the freezer.
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