PB-BANANA ICE CREAM CAKE

PB-Banana Ice Cream Cake image

Provided by Dan Churchill

Time 35m

Yield 10-12 serving(s)

Number Of Ingredients 9

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

Steps:

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.