FROZEN BANANA AND PEANUT BUTTER CHEESECAKE.. Peel bananas and cut in half. Place popsicle sticks inside bananas and put on tray with parchment paper. Cover a small cookie sheet or baking dish with wax paper or parchment paper.

FROZEN BANANA AND PEANUT BUTTER CHEESECAKE. Not only do you get to determine the quality and amount of the ingredients {good bye. Who do you know that loves Maltesers? The frozen bananas give the shake its body, so while we think the other ingredients make a delicious combination, you can add whatever flavors you want. You can cook FROZEN BANANA AND PEANUT BUTTER CHEESECAKE. using 8 ingredients and 3 steps. Here is how you achieve that.


  1. It’s 3 small of bananas.
  2. It’s 50 grams of /2oz butter,melted.
  3. You need 10 of digestive biscuits,crushed to crumbs.
  4. You need 150 ml of pot double cream.
  5. Prepare 140 grams of /5oz icing sugar.
  6. You need 400 grams of /14 oz tub soft cheese.
  7. You need 1/2 tsp of vanilla extract.
  8. You need 225 grams of /8oz cruchy peanut butter.

Add the chocolate chips at the end and pulse or blend briefly. This easy banana ice cream is a great healthy dessert or snack. Arrange banana slices in a single layer on a large plate or baking sheet. Put the frozen bananas in a blender and puree.


  1. Several hrs before,put 2 bananas in the freezer until the skins go black,then remove and defrost.Peel and mash well and set aside..
  2. mix the butter and biscuits together,and press into a 22cm springform cake tin.whip the cream till it just holds its shape,in a separate bowl beat the sugar,soft cheese and vanilla together until completely combined.In another beat the peanut butter to loosen..
  3. Fold the cheese mixture into the peanut butter,then tip in the mashed banana and gently fold in the cream.Spread the mix over the biscuit base and smooth the top.Freeze for several hrs or prefebably over night.To serve leave in fridge for 20mins,then run a knife around the side and remove the sides of the tin.Slice the banana and use to decorate..
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Transfer the contents to a bowl and fold in the chocolate-hazelnut spread until halfway incorporated. Return the contents to the freezer and freeze until ready to scoop. Note that the sweetness of this smoothie comes from the ripeness of the bananas so be sure to use some that are well ripened. How could that POSSIBLY go wrong? I used to be a bit afraid of making layer cakes.

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