Preparation Time: 15 minutes

Freezing Time: overnight + at least 1 hour

Serves: 2


4 ripe bananas 

2 tbs smooth peanutbutter + 2 tbs for serving

100g strawberries + a handful of extra strawberries for serving

To serve:

a handful of pretzels, crushed (see alternatives below)

a drizzle of maple syrup (optional)

a tiny piece of organic dark chocolate (minimum 80%), grated OR a sprinkle of cacao nibs (see alternatives below)


Take 4 ripe bananas, cut into 1/4 pieces, place in a freeze bag and freeze overnight. The next day, take the frozen bananas out of the freezer, place them in a high speed blender together with 2 tablespoons of peanutbutter and blend until smooth (like the consistency of soft serve icecream). 

Put the content of the blender in a plastic container and return to the freezer for approximately 60 minutes or until set. As the nicecream sets, prepare the strawberry compote by removing the strawberry stems of approximately 100g of strawberries and pureeing them with a handheld blender.

When the nicecream is ready, evenly distribute it into 2 glasses, pour over the strawberry compote, take a small handful of salty pretzels, crush by hand and distribute evenly over the 2 servings of nicecream. Add 1 tablespoon of creamy peanut butter to each serving of ice cream. Sprinkle over some grated dark chocolate or a small handful of cacao nibs. Next, drizzle over some maple syrup if you wish, top with a few whole strawberries and serve immediately

Tip 1: Don’t like pretzels or want to keep this grain-free/gluten-free/paleo, then take a handful of nuts instead for added crunch. 

Tip 2: You can also replace the strawberries with blueberries or raspberries or any seasonal sweet fruit you’ve got to hand.

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