Banana ice cream with peanut and pretzel crunch

The perfect use for overripe bananas. Plus it’s naturally sweet – bonus!

Less than 15 minutes
(plus freezing time)

Serves 4-6

Share with friends

Ingredients:

5 overripe bananas
½ cup (125ml) plain double cream yoghurt
¼ cup (60ml) chopped peanut brittle
¼ cup (60ml) broken pretzels

Method

Slice bananas into thumb-length pieces.
Place on a plate and cover with clingfilm.
Freeze overnight.
Blitz frozen bananas and yoghurt together until smooth.
Stir in peanut brittle and pretzels.
Serve straight away or keep in freezer.

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

This artisan-style loaf requires a bit of effort but it’s so worth it! Sourdough uses a wild yeast starter in the place of store-bought yeast, it’s a lot healthier for your gut and gives the bread a nuttier flavour and aroma.

Beef espetada with roasted veg and crispy potatoes

A classic Portuguese dish made with simple ingredients that deliver amazing flavour. These braaied beef rump skewers are succulence on a stick!

The ultimate ‘Dad-sized’ burger

This Father’s Day, Dad deserves a ridiculously over-the-top burger that reflects his awesomeness.

Fresh Living is South Africa’s best-loved food magazine. Now published quarterly, the magazine can be bought for only R25 at selected Pick n Pay stores nationwide. Scroll our website to discover daily new and past favourite recipes to suit your needs.

Competition Terms & Conditions