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Salty Date and Peanut Butter Nice Cream

goop

Combining peanut butter and bananas is obvious, but the addition of chewy dates and flaky salt takes it to the next level.

4 very ripe bananas

1 cup canned coconut milk solidified cream top (the richer cream top yields the best consistency for ice cream), about 2 cans’ worth

2 tablespoons canned coconut milk (the liquid-y part)

¼ cup crunchy peanut butter

6 dates, pitted

very generous pinch flaky sea salt

1. Thinly slice the bananas and arrange on a parchment-lined quarter sheet pan in an even layer. Cover with plastic wrap and place in the freezer for at least 2 hours, or until frozen.

2. Blend the coconut milk in a food processor until smooth (this will take a couple of minutes). Add ⅓ of the frozen bananas and blend, then add another ⅓ and blend. Then add the final ⅓ of the bananas, plus the dates, peanut butter, and salt, and blend until smooth.

3. Place the mixture in a freezer-safe bowl or loaf pan and freeze for at least 2 hours, or until frozen.

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