Banana Peanut Butter Nicecream


1 For the nicecream, peel the bananas, cut into slices and freeze overnight.

2 Roughly chop peanuts for the topping. Heat the sugar in a pan and let the peanuts caramelise in it, then allow to cool on a flat tray. Wash raspberries, drain and shred into small bits. Whisk Oldenburger Shani in a bowl until stiff using the whisk of a hand mixer, then chill.

3 Let bananas thaw slightly and puree in a tall container with Oldenburger Banana Flavoured Milk, powdered sugar, peanut butter and a pinch of salt. Roughly chop the chocolate and mix it into the nicecream. Garnish nicecream with peanuts, raspberries and stiff cream.

Tip: If you prefer a sweeter taste, you can slowly drizzle cold caramel sauce into the nicecream for a nice marbled pattern.

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