Salty Date and Peanut Butter Nice Cream
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 solidified cream top from canned coconut milk (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 of 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. 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.
Originally featured in How to Make Dairy-Free Ice Cream from Bananas
