Peanut Butter Banana Ice Cream Tart

A easy-to-make and perfectly healthy snack for a hot summer day. Feel no guilt when you decide to indulge in a second one of these delicious peanut butter banana ice cream tarts.

A smooth, peanut butter and banana ice cream filling is the perfect partner to a crunchy almond and date base. You can top it with a variety of things, whether it be a sprinkling of a favourite spice, like cinnamon, some homemade chocolate chips, or leftover almond chunks.

The Base

The fresher the dates, the easier they are to work with. If yours have been sitting in your pantry for a little bit of time, like mine, then you may have to give them a warm soak. I recommend chopping the dates up into small pieces, approx. X4/date, then soak them in warm water for about 5 minutes, and drain. This helps the dates get sticky, which is precisely what you want for your base.

Next you can chop up an equal amount of almonds, about X3-4 chunks per almond. The base is a 1:1 ratio of dates to almond bits. Simply use your hand to mix the ingredients together until they’re a mushy mess. What else can you expect from a date?!

Ice Cream Filling

Use an immersion bender to purée two large, ripe (browned) and peeled bananas into a mash. This forms about a cup of mashed banana. Using a sturdy spoon (like a solid soup spoon) begin mixing in the natural peanut butter.

Let’s talk about the peanut butter (PB) for a moment. It NEEDS to be natural. This isn’t just because of avoiding the unhealthy additives in “regular” PB, but also because it’s a completely different texture. Natural PB is surprisingly dry and thick, and this recipe relies on that for the texture of the ice cream layer. I use Kirkland smooth PB from Costco and it works like a charm.

When mixing the banana and PB together, the PB was too thick for my immersion blender. Mixing it by hand a little bit first did the trick. Then I used the immersion blender to mix in pure maple syrup, sea salt and the flaxseeds (so easy to get a few extra nutrients with those guys).

Peanut Butter Banana Ice Cream Tart

5 from 3 votes

A delicious and healthy ice cream tart to cool you down on a hot summer day.

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Prep Time 15 minutes mins

Freezer 3 hours hrs

Servings: 16 tarts

Course: Snack

Cuisine: American

Ingredients Equipment Method

Ingredients

  

Base

• 1 cup almonds medium chopped
• 1 cup dates chopped and gooey

Filling

• 1 cup peanut butter natural
• 2 ripe bananas (1 cup mashed)
• ¼ cup maple syrup
• ¼ tsp Himalayan sea salt
• 1 tbsp ground flaxseed

Equipment

• Freezer
• Muffin tins and cups

Method

 

1. Cut dates into small pieces. If they are dry put them in a glass measuring cup and fill with hot water. Allow them to soak for 5 minutes
2. Chop almonds into medium sized pieces, approx. 3 pieces/almond
3. Use an immersion blender to mash two peeled bananas
4. Add natural (thick) peanut butter to the bananas and stir with a spoon
5. Add maple syrup, flaxseeds and sea salt to banana mixture and blend with the immersion blender until well combined
6. Put cupcake sleeves into muffin tins, the silicone ones work best.
7. Evenly disperse the almond/date mixture into the bottom of the cupcake sleeves and pat it down so that it's flat and sticks together
8. Evenly distribute the banana mixture on to the date base. Give the muffin tins a little jiggle back and forth so that the banana mixture flattens
9. Top with your favourite ingredients i.e. cinnamon, chocolate chips, almond chunks, or all of them!
10. Place muffin tray in the freezer for a minimum of 3 hours. Promptly eat once removed from the freezer.

Bon appétit!