Peanut, maca & banana ice cream with amaranth crunch

Name: Peanut, maca & banana ice cream with amaranth crunch
Prep time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 2 tsp coconut palm sugar; 1 tsp vanilla paste; 20 g white almond cream; 50 g sunflower seeds; 50 g unsalted peanuts; 400 g bananas; 1 tbsp pomegranate seeds; 1 tbsp raspberries or other berries; 1 tbsp peanut butter; 50 g liquid honey; 1 tsp green tea (maca powder); 1 pinch Himalayan salt; ½ tsp cinnamon; 100 ml soya drink; 50 g popped amaranth

For me this is almost a classic dish which I fall in love with again every time because it’s so unbelievably delicious. And let's be honest: if you can start the day with this breakfast, every day could be Monday. I always combine the peanut, maca & banana ice cream with another crunch and/or other fruit. This light and delicious crunch not only adds the right finishing touch to this recipe but is also a great healthy snack for in-between or as a topping for other breakfast or dessert creations. Why not try it out and be creative. Please note: eat the banana ice cream straight away! (And maybe use a larger glass or dish if you don’t like licking the edge, like I do!)

Ingredients

2 people

Hint:

Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Amraranth crunch

50 g popped amaranth

50 g sunflower seeds

50 g unsalted peanuts, finely chopped

50 g liquid honey

1 tsp vanilla paste

1 pinch Himalayan salt

20 g white almond cream

¼ tsp cinnamon

Banana ice cream

400 g bananas, sliced, frozen

100 ml soya drink

2 tsp coconut palm sugar

1 tbsp peanut butter

1 tsp matcha powder

¼ tsp cinnamon

To serve,

1 tbsp pomegranate seeds

1 tbsp raspberries or other berries

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How it's done

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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2 people

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Peanut, maca & banana ice cream with amaranth crunch

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