PB-Banana Ice Cream Cake
"No-bake AND healthy? Your dessert course doesn’t get any sweeter than that. Recipe courtesy Dan Churchill."
photo by Jonathan Melendez
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
10-12
ingredients
- 3 tablespoons unsalted butter, melted, plus additional for greasing pan
- 1 1⁄2 cups toasted mixed nuts, such as almonds, cashews, walnuts, and pecans, chopped
- 1⁄2 cup plus 1 tablespoon smooth peanut butter, divided
- 2 tablespoons honey
- 1 cup coconut cream
- 3 very ripe bananas, frozen, roughly chopped
- 1 1⁄2 cups fresh ricotta
- 4 ounces melted dark chocolate
- 2 ounces dark chocolate, finely chopped for serving
directions
- Grease a 10-inch springform pan with butter. In a small bowl, combine nuts, butter, 1 tablespoon peanut butter, and honey. Press into the base of the pan in an even layer and transfer to freezer until firm, 10-15 minutes.
- Combine coconut cream, frozen bananas, remaining ½ cup peanut butter, and ricotta in the bowl of a blender. Blend until smooth, scraping down the sides as necessary. Pour over crust. Drizzle with melted chocolate and transfer to freezer until entirely frozen, about 3 hours. Carefully remove springform mold, running a knife along the edges if necessary. If desired, sprinkle with additional chopped chocolate, cut into wedges, and serve.
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RECIPE SUBMITTED BY
Dan Churchill
New York City, New York
Food, cooking, surfing, wine, travel and fitness is what chef Dan Churchill lives for. Born in Sydney, Australia, Dan now resides in New York City where his mission is to make people happy through food.
