Banana & Peanut Nice Cream

📝 Ingredients

• 3 very ripe bananas (about 360 g peeled)
• 40 g plain peanut butter
• 30 g vanilla protein powder
• 60 ml semi-skimmed milk
• 1 tsp vanilla extract
• 1 pinch of salt
• 10 g unsalted roasted peanuts, roughly crushed
• 10 g dark chocolate chips

🍴 Utensils

• Powerful blender or food processor
• Knife and cutting board
• Freezer bag
• Flexible spatula
• 2 bowls

📖 Steps

1. Peel the bananas at least 4 hours ahead, ideally the day before. Cut them into rounds about 1 cm thick and spread them flat in the freezer bag, without overlapping, before freezing.
2. Take the slices out of the freezer 5 minutes before blending: they'll be easier to work and the machine won't have to strain as much. Put the bowls in the freezer meanwhile to keep the ice cream nice and cold when serving.
3. Put the banana slices in the blender with half the milk, the protein powder, vanilla and salt. Pulse to start with, scraping down the sides with the spatula between each burst.
4. Keep blending for 2 to 3 minutes. The mixture first turns sandy, then forms clumps, before suddenly becoming smooth and creamy like soft-serve ice cream. Be patient: this is the moment you'll be tempted to add too much milk.
5. If the motor struggles, gradually add the rest of the milk. Once you have a creamy texture, add the peanut butter and blend for another 10 seconds, just enough to swirl it through.
6. Divide straight away between the cold bowls, then sprinkle with the crushed peanuts and chocolate chips. Eat immediately to enjoy the soft-serve texture.
7. For a firmer, scoopable texture, transfer the ice cream to an airtight container and freeze for 1 hour. Any longer and it becomes really hard: in that case, leave it at room temperature for 10 minutes before serving.