Creamy banana-peanut ice cream


  • 3 ripe bananas
  • 1 tablespoon(s) peanut butter
  • 6 cl of almond milk
  • 1 pinch of fleur de sel


  1. Peel the bananas the day before and cut them into slices. Place flat in a freezer bag and freeze for at least 12 hours.

  2. The same day, place the bananas in the blender with the other ingredients. Mix at high speed for 3 to 4 m (the mixture should be smooth).

  3. Pour into a freezer safe dish, and freeze for 30 minutes so that the ice cream firms up.

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