Peanut Matcha Banana Ice Cream with Amaranth Crunch


Total time: 30m
Preparation Time: 20m

Servings
For 2 people


Author

Nadia Damaso - Eat better not less


Nutritional Information

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


Ingredients

  • Amaranth 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, in Scheiben, gefroren
  • 1 tsp. matcha powder
  • 2 tsp. coconut palm sugar
  • 0.25 tsp. cinnamon
  • 1 tbsp. Peanut butter
  • Serve
  • 1 tbsp. pomegranate seeds
  • 1 tbsp. raspberries oder andere Beeren

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Instructions

  • Amaranth Crunch

    Mix all the ingredients and transfer to a baking tray lined with baking paper. Bake for 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.
  • 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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