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Recipe of the week: Three-ingredient peanut butter and banana 'ice cream'

By Features Reporter

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A simple frozen dessert from Jane Cook (Instagram @hungrycityhippy) that can use up any over-ripe bananas.

This easy recipe requires no churning or fancy equipment.

If you have a lot of bananas you can always chop them up and put them in the freezer for when you are ready to make a batch of this another day.

Peanut butter and banana 'ice cream'.
Peanut butter and banana 'ice cream'.


3 ripe bananas

1 x 400ml tin sweetened condensed milk

2 tablespoons chunky peanut butter


Peel and chop the bananas into 1cm discs and pop into a bag or plastic airtight boxes to freeze.

Add the slices of frozen banana, condensed milk and peanut butter to a food processor and blend until you have a smooth mixture. If it needs loosening, you can add a little milk.

Transfer the mixture to a freezer-proof dish and freeze until hard.

Take out of the freezer five minutes before serving and top with grated chocolate (optional).

Scoop and enjoy!

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