• 7 medium bananas, sliced and frozen
  • 150g smooth peanut butter
  • 2 tbsp clear honey
  • 1 tsp vanilla bean paste
  • 75g peanuts, toasted and chopped
  • 8 chocolate striped peanut cookies, crumbled into rough chunks
  • 6 tbsp salted caramel sauce


  1. 1

    In a food blender or food processor, blend the frozen bananas, peanut butter, honey and vanilla bean paste until thick, creamy and smooth.

  2. 2

    Fold most of the cookie chunks and chopped toasted peanuts into the banana peanut butter ice cream, then set some aside for sprinkling on top.

  3. 3

    Spoon 1/3 of the ice cream into a loaf tin or other freezer-safe container of choice, and smooth it out into an even layer. Swirl 2 tablespoons of salted caramel sauce through the layer.

  4. 4

    Repeat twice more with the remaining ice cream, topping the final third layer with extra chopped toasted peanuts and cookie chunks.

  5. 5

    Freeze for at least 6-8 hours or until firm.

  6. 6

    If freezing for a longer period of time, allow the ice cream to thaw for 15-30 minutes before serving. Use a hot ice cream scoop to ease the scooping.

Nutritional Details

Each serving provides
  • Energy 1641kj 392kcal 20%
  • Fat 22.0g 31%
  • Saturates 7.3g 37%
  • Sugars 27.0g 30%
  • Salt 0.29g 5%

% of the Reference Intakes

Typical values per 100g: Energy 1097kj/262kcal

Each serving provides

37.0g carbohydrate 3.2g fibre 10.0g protein One of your 5 a day

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