Peanut, maca & banana ice cream with amaranth crunch

Total time: 30m
Preparation Time: 20m

For 2 people


Nadia Damaso - Eat better not less

Nutritional Information

Contains 812 Kcal, 24g Protein, 84g Carbohydrates, 40g Fat


  • Amraranth crunch
  • 50 g popped amaranth
  • 50 g sunflower seeds
  • 50 g unsalted peanuts, finely chopped
  • 1 tsp vanilla paste
  • 50 g liquid honey
  • 1 pinch Himalayan salt
  • 20 g white almond cream
  • 0.25 tsp cinnamon
  • Banana ice cream
  • 100 ml soya drink
  • 400 g banana, sliced, frozen
  • 1 tsp matcha powder
  • 2 tsp coconut palm sugar
  • 0.25 tsp cinnamon
  • 1 tbsp peanut butter
  • To serve,
  • 1 tbsp pomegranate seeds
  • 1 tbsp raspberries or other berries

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  • Amraranth crunch

    Mix all the ingredients and transfer to a baking tray lined with baking paper. Bake: Approx. 10 mins. in the centre of an oven preheated to 160°C.
  • Banana ice cream

    Remove the bananas from the freezer approx. 7 mins. prior to use. Place the bananas and all the other ingredients into a blending cup and puree until creamy.
  • To serve,

    Divide the amaranth crunch between two glasses (reserve a little for decoration), top with the banana ice cream. Sprinkle with the reserved crunchy topping and decorate with the pomegranate seeds and berries. Serve immediately.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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