Forget that ice cream maker you've never used, this is the simplest way to make your own and is a brilliant way of using up old bananas. Perfectly paired with popcorn to make a guilt free mid-afternoon snack for when it’s getting a bit too hot outside.

Peanut Butter & Banana Ice Cream With Strawberry Syrup

Peanut Butter & Banana Ice Cream With Strawberry Syrup

Make sure it’s Done Properly: Eat outside, come rain or shine, for that proper summertime feeling.


5-6 ripe bananas, peeled and sliced 

1 can of coconut milk

2 x PROPERCORN Smooth Peanut and Almond 

400g strawberries, hulled and roughly chopped 

100g caster sugar 1 vanilla pod

250ml water


  1. Lay the banana on a baking tray and cover with cling film. Place in the freezer for at least an hour.
  2. Slice the vanilla pod in half and scrape the seeds out. Place in the pan, with the pod, strawberries, sugar and water. Bring to the boil then turn down to a simmer, stirring often. 
  3. Once the strawberries have softened, mash with a fork. If too dry, add some more water and continue cooking for five minutes. Using a sieve, push with a spoon and strain over a bowl. Return to the pan and simmer until the rhubarb has a syrup consistency. Remove from the heat and keep warm or chill to thicken.
  4. Using a food processer, blitz the PROPERCORN until fine, light and fluffy. Add the frozen banana pieces and coconut milk and whizz until smooth. 
  5. Serve drizzled with the strawberry syrup and a handful of PROPERCORN.

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