Summary

Ingredients

• 2 ripe banana (s)
• 0.5 ½ vanilla pod (s)
• 4 teaspoons peanut butter, pure, optionally peanut butter
• 50 ml cream
• 100 g coconut fat
• 8 teaspoons cocoa powder
• 4 teaspoons apple juice concentrate
• Sesame or almond slivers to sprinkle
• Apple syrup to sweeten sesame seeds

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Instructions

1. Finely puree the bananas with the pulp of the vanilla pod and the peanut butter. Whip the cream until stiff. Pour the banana puree into the whipped cream and pour the mixture into molds, fit with chopsticks and freeze.
2. For the glaze, heat the coconut fat and stir in the cocoa powder and apple syrup. Pour the glaze into a container in which the ice can be dipped well. Then let the glaze cool in the refrigerator for about 15 minutes. It should be room temperature and be liquid.
3. Remove the ice from the molds, place on baking paper and place in the freezer for another 10 minutes.
4. Then dip the ice 3 times in the glaze and sprinkle as you like. Place the glazed ice back on the baking paper and cool in the freezer for at least 15 minutes.
5. Sesame goes very well with banana and peanut ice cream. For this, the sesame should be roasted briefly in a pan without fat. If you sprinkle the ice cream tightly with sesame, it is advisable to brush the sesame thinly with apple syrup after it has cooled, as it has a salty note and therefore needs additional sweetness.
6. Note: the amount of ingredients makes approx. 250 ml ice cream.