Peanut & banana ice cream

My soft and velvety-smooth ice cream is the perfect finish to an Indonesian meal. Homemade ice cream can be a lot of work, but this no-churn version takes only 30 minutes of hands-on time and tastes absolutely delicious. Chopped roasted peanuts are stirred through the ice cream before freezing, giving it a lovely, crunchy texture. Once in the freezer, there is no need to do anything further and it will be ready to eat in 4-6 hours.

MAKES 1.6 litres PREP 30 mins plus at least 4 hrs freezing NO COOK

EASY V ❄ 300g unsalted roasted peanuts or 100g unsalted roasted peanuts and 200g crunchy peanut butter, plus extra chopped roasted peanuts to serve

480ml double cream

400g frozen banana chunks 400ml condensed milk

80g caster sugar

1 Put 200g of the peanuts in a food processor and blitz to a coarse paste, or skip this step if you’re using peanut butter. Roughly chop the remaining 100g peanuts and set aside.

2 Whisk the double cream to stiff peaks in a large bowl and set aside. Tip the frozen banana chunks into a food processor and blitz until smooth. Add the condensed milk, sugar and coarse peanut paste or peanut butter, and blitz again.

3 Add the nutty banana mixture to the whipped cream and whisk until well combined. Stir through the reserved 100g chopped peanuts.

4 Pour the ice cream mixture into an airtight container (you may need to divide the mixture between two containers). Freeze for at least 4-6 hrs or ideally overnight. Remove the container from the freezer 10 mins before serving to allow the ice cream to soften. Serve sprinkled with the extra chopped peanuts.

GOOD TO KNOW gluten free PER SERVING (60g scoop) 244 kcals • fat 17g • saturates 8g • carbs 16g • sugars 15g • fibre 1g • protein 5g • salt 0.1g