Recipe: Yummy Banana Peanut Butter Nice Cream with Coffee Granita

Banana Peanut Butter Nice Cream with Coffee Granita.

You can cook Banana Peanut Butter Nice Cream with Coffee Granita using 16 ingredients and 5 steps. Here is how you cook it.

Ingredients of Banana Peanut Butter Nice Cream with Coffee Granita

1. Prepare of For Peanut Butter:.
2. You need 1 cup of Roasted Peanuts.
3. Prepare 3 tablespoon of Olive Oil.
4. It's 2 tsp of Honey.
5. Prepare 1/2 cup of melted chocolate chips.
6. Prepare 1 tsp of cocoa powder.
7. It's to taste of Salt.
8. You need of For Banana and Peanut Butter Nice Cream:.
9. Prepare 3-4 of frozen Bananas chopped.
10. Prepare 1/2 cup of Cream Milk.
11. Prepare 1 tablespoon of Honey.
12. You need 2 tablespoon of Homemade Peanut Butter.
13. You need of For Coffee Granita:.
14. You need 2 tsp of Instant Coffee Powder.
15. Prepare 2 cup of water.
16. You need 2 tablespoon of sugar.

Banana Peanut Butter Nice Cream with Coffee Granita instructions

1. For Homemade Peanut Butter: In a high speed blender, place roasted peanuts and blend it until creamy. You will notice the peanuts go in stages from crumbs to a smooth and creamy texture. Add in honey, a pinch of salt to taste and blend for seconds, the peanut butter is all set. To make it tastier I added melted Chocolate chips and cocoa powder. Give a nice stir and Chocolate peanut butter is ready and can be stored..
2. For Banana and Peanut Nice Cream: Freeze the sliced bananas and use them right away when making the nice cream. In a food processor place in frozen bananas, milk, honey, homemade peanut butter and blend to a smooth paste. Make sure the bananas are perfectly blended. Freeze about 3-5 hours or overnight and the banana and peanut ice cream is ready..
3. For the Coffee Granita: In a pan on a medium heat, add in water, sugar, and instant coffee powder. Make sure the sugar is dissolved well and keep aside and let it cool completely. Place the coffee mixture onto a freezer friendly dish, and freeze it for an hour until the mixture starts to form icy edges..
4. Using a fork, scrape ice crystals from the edges, break all the icy chunks. Return to the freezer. Repeat the process every half hour for about 3-4 hours. Now the granita is ready and with a granular and icy texture as shown below and should look like a fluffy pile of dry brown crystals..
5. To Assemble: In a container, add a layer of prepared coffee granita, top it with a scoop of banana and peanut nice cream and again lock it with more granita. Grab a spoon and serve chilli.