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Kimberly Espinel’s peanut butter pretzel sundae
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Kimberly Espinel’s peanut butter pretzel sundae
Kimberly shares her love for plant-based food in her blog The Little Plantation.
- Preparation time: 15 minutes + freezing
- Total time: 15 minutes + freezing
Serves: 2
Ingredients
4 ripe Waitrose Duchy Organic Fairtrade Bananas
2 tbsp Waitrose Duchy Organic Smooth Peanut Butter, plus 2 tbsp for serving
100g Waitrose Duchy Organic Strawberries, hulled, plus extra for serving
6 salted pretzels, very roughly crushed
1 square organic 85% dark chocolate, grated (or 2 tsp organic cacao nibs)
Waitrose Duchy Organic Canadian Maple Syrup, to drizzle
Method
1. Peel and slice the bananas. Place in a food bag and freeze overnight.
2. To make ice cream, put the frozen bananas in a food processor or blender together with the peanut butter; blend until smooth. Spoon into a freezeproof container and freeze for 30-60 minutes, or until firm.
3. Meanwhile, place the hulled strawberries into a jug or container and purée with a stick blender until smooth.
4. When ready to serve, layer scoops of banana ice cream into 2 sundae glasses, with the strawberry purée, extra peanut butter, crushed pretzels, chocolate (or cacao nibs) and maple syrup. Top with the extra strawberries and serve immediately.
Comments
Nutritional Info
Typical values per serving:
| Energy |
2,438kJ 581kcals |
|---|---|
| Fat | 23.3g |
| Saturated Fat | 6.3g |
| Carbohydrate | 79.2g |
| Sugars | 59.9g |
| Protein | 13.5g |
| Salt | 1g |
| Fibre | 5.1g |
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