PB-Banana Ice Cream Cake

READY IN: 35mins
SERVES: 10-12


  • 3
    tablespoons unsalted butter, melted, plus additional for greasing pan
  • 1 12
    cups toasted mixed nuts, such as almonds, cashews, walnuts, and pecans, chopped
  • 12
    cup plus 1 tablespoon smooth peanut butter, divided
  • 2
    tablespoons honey
  • 3
    very ripe bananas, frozen, roughly chopped
  • 1 12
  • 4
    ounces melted dark chocolate
  • 2
    ounces dark chocolate, finely chopped for serving


  • Grease a 10-inch springform pan with butter. In a small bowl, combine nuts, butter, 1 tablespoon peanut butter, and honey. Press into the base of the pan in an even layer and transfer to freezer until firm, 10-15 minutes.
  • Combine coconut cream, frozen bananas, remaining ½ cup peanut butter, and ricotta in the bowl of a blender. Blend until smooth, scraping down the sides as necessary. Pour over crust. Drizzle with melted chocolate and transfer to freezer until entirely frozen, about 3 hours. Carefully remove springform mold, running a knife along the edges if necessary. If desired, sprinkle with additional chopped chocolate, cut into wedges, and serve.