Triple Chocolate Peanut

Cook Time: 3 hours

Triple Chocolate Peanut


    For the ice cream:
  • 4 frozen bananas
  • 3 tablespoons peanut butter
  • 3 tablespoons honey, date nectar or maple syrup
  • 200ml almond milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 4 tablespoons cacao or cocoa powder
    For the chocolate drizzle:
  • 2 tablespoons coconut oil, melted
  • 2 tablespoons honey, date nectar or maple syrup
  • 4 tablespoons cacao or cocoa powder
  • 1 tablespoon almond milk


  1. First make the ice cream: Simply place the ingredients in a blender or food processor and whizz up until quite thick and smooth. Pour into a container and freeze for at least 4 hours.
  2. Now prepare the chocolate-coated Snackettes - Gently melt the coconut oil and chocolate.
  3. Place each Snackette on a wire rack then cover one half of each with the melted chocolate - repeat for all then chill in the fridge for at least 1 hour.
  4. Whisk together the chocolate drizzle ingredients together and set aside.
  5. When ready to serve, get the ice cream out of the freezer 10-15 minutes before. Scoop some out into a dish, top with some of the Snackettes and drizzle with some of the chocolate sauce top scatter over nuts if you wish. Enjoy!