close-buttoneco google-plusicon-chef-hat icon-facebookicon-freeze icon-global-nav icon-globe icon-info icon-keyhole icon-linkedinicon-package icon-pdf icon-person icon-pinteresticon-place icon-printicon-quote icon-searchicon-temp icon-timeicon-twittericon-weight
Banana ice cream with cocoa and peanuts

Banana ice cream with cocoa and peanuts

An amazing recipe for a sweet yet healthy snack or as an ice-cold meeting refreshment. The frozen bananas give the ice cream a creamy consistency, and the sweetness comes solely from bananas and dates. There’s no added sugar – only natural and flavourful ingredients. The salty peanuts and tart dried raspberries form a refined and delicate contrast to the ice cream. Bon appetit!


  • 400 g frozen bananas - cut into pieces
  • 80 g soft dates
  • 100 g Puck® Whipping Cream
  • 40 g cocoa of high quality
  • 15 g freshly squeezed orange juice
  • 2 g finely grated orange zest (unsprayed)
Side dish(es)
  • 50 g roughly chopped salted peanuts
  • 10 g freeze-dried raspberries
  • 10 portions

Chop the dates and refrigerate. Take the bananas out of the freezer 5 minutes before they’re to be blended. Place the bananas, cocoa, dates, cream and orange juice in a food processor and whizz until you have a delicious and creamy chocolate soft-serve ice cream. Add orange zest to taste.

Energy 1433 kJ
Protein 9%
Carbohydrate 45%
Fat 46%