We're clinging on to summer with this delicious ice cream recipe.
75g smooth peanut butter
5 ripe bananas
1 tbsp maple syrup
50g dates, chopped
1 tsp vanilla extract
handful chopped peanuts
Add the banana, peanut butter, maple syrup, milk and a sprinkle of himalayan salt to a blender with the vanilla extract until nice and creamy.
Prepare a loaf tin lined with greaseproof paper.
Chop the pitted dates finely.
Add the banana mixture into the loaf tin and sprinkle on the dates. Use a spoon to stir the mixture so that the dates are spread out evenly.
Finish off by adding a handful of chopped peanuts and a sprinkle of salt on top before placing the tin into the freezer for 2-3 hours or until frozen.