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Preparation Time : 240
Cook Time : 25
Total Time : 265
For Peanut Butter: Roasted Peanuts 1 cups
Olive Oil 3 tbsp
Honey 2 tsp
melted chocolate chips 1/2 cups
cocoa powder 1 tsp
Salt 1 tbsp
For Banana and Peanut Butter Nice Cream:Bananas chopped 3-4 nos
Cream Milk 1/2 cups
Honey 1 tbsp
Homemade Peanut Butter 2 tbsp
For Coffee Granita:Instant Coffee Powder 2 tsp
water 2 cups
sugar 2 tbsp
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.
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.
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.
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.
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
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