PB-Banana Ice Cream Cake

Submitted by Dan Churchill

"No-bake AND healthy? Your dessert course doesn’t get any sweeter than that. Recipe courtesy Dan Churchill."

 

• Ready In: 35mins
• Ingredients: 9
• Serves: 10-12

ingredients

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

directions

1. 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.
2. 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.