Tuesday, 20 August 2013 - , , , , , 2 comments

SLICECREAM PARLOUR : #12 Rich Vanilla 'Ice-cream' with Peanut Butter & Chocolate Drops

Every week throughout the Summer, I have been revealing a new flavour of delicious 'icecream' using a frozen banana base to create an array of delicious, low-fat and exciting recipes.
This is the last one for now, but there are 12 delicious ideas to choose from in the archive, and many adaptations you can make to any of the recipes for unlimited options!

The Slicecream Parlour will reopen again next Summer and I'm sure a few Winter/Christmassy ideas will creep in if I can't resist sharing them with you!


 This week, my chosen flavour is a vanilla 'ice-cream' using the banana base with some cream cheese and vanilla mixed in to give a deep richness to the flavour and texture.
I've also made some little piped peanut butter and chocolate drops to add in as you go. If you like the whole salted caramel concept, you'll love the peanutty saltiness that contrasts with the silky chocolate in these little frozen drops -it's heavenly!


This recipe makes 2 average portions of 'ice-cream'.

It requires a little pre-preparation for the peanut butter and chocolate drops to freeze. (At least 2 hours)

 It works out to
3pp/approx.220kcal per portion


You Will Need:
(For 2 average portions)

20g reduced fat peanut butter
30g (one mini pot) Chocolate Philadelphia

1 batch of frozen banana 'icecream' base using 2 medium or large frozen bananas.
(Click HERE for recipe)

70g Lightest Philadelphia
(two 35g mini pots)

1 teaspoon vanilla paste


Start by making the peanut butter and chocolate drops. Weigh out the reduced fat peanut butter accurately. Pop into an icing bag. Add the chocolate Philadelphia to the icing bag.

Using a tiny star nozzle, pipe as many teeny little drops as you can onto some baking parchment.
(I managed approx. 50-60 drops).

You will find that the first ones are pure peanut butter, the middle ones will be mixed with chocolate Philly and the last ones will be just chocolate.
Save any remaining mixture from the icing bag and nozzle as you can add it to the 'ice-cream' base later.
Pop into the freezer to harden up for at least 2 hours. They won't freeze solid but will be firm enough to handle.

The drops are a little bit fiddly to make, so if you don't have an icing bag, or can't be bothered, just make tiny 'nibs' of the mixture with a teaspoon and push off onto the baking parchment with your finger before freezing.


When you are ready to serve the dessert, make a batch of banana 'ice-cream' base.

Add the plain, lightest cream cheese, vanilla paste and any remaining peanut/chocolate mixture from the icing bag that would otherwise go to waste. Mix thoroughly.

Divide into two equal portions and pop into your chosen serving dish. I recycled these corner yoghurt pots so that I could serve the peanut butter and chocolate drops separately, but you could mix some in gently and sprinkle the rest over the top of the finished dish.

Make sure each serving gets a fair distribution of peanut, chocolate and mixed drops!

Dig in and enjoy.


Ally 20 August 2013 at 17:20

How cool is this, Janey! Love what you've done, and I'll just eat mine w/a big spoon! xo

Janey 20 August 2013 at 22:41

Perfect Ally! xxx

Post a Comment