Rezept für Erdnussbutter- und Schokoladeneisquadrate

Directions

1. Peel the bananas and cut into eighths. Add the banana rounds to a resealable bag and freeze until solid. ⁠

2. Line a medium-square baking dish with baking paper, allowing the paper to hang over the sides slightly.

3. Add the frozen bananas, peanut butter and milk to a blender or food processor and blend until just smooth.⁠

4. Pour the banana-peanut butter mixture into the baking dish and smooth out  with a spatula. Freeze for overnight, or until set.

5. Break the Chocolate and Love Rich Dark 71% into smaller chunks and add to a glass bowl that fits over a pot. This is so you can melt the chocolate in a bain marie style.

6. Add the coconut oil and stir continuously while the chocolate and coconut oil melts. For about 15-seconds. 

7. When the banana and peanut butter ice cream has set, remove the tray from the freezer. 

8. Use the baking paper to lift the nice cream slab out of the dish. Cut into 2cm x 2cm cubes.

9. Work quickly to dip the ice cream squares into the melted chocolate, using a fork to lift them out and place them onto a baking tray lined with baking paper. 

10. Grate a few pieces of chocolate and sprinkle over the chocolate bites to garnish. ⁠

11. Repeat with all the ice cream squares. Place in the freezer and allow to freeze until set.

Chef's Tip

1. Add the garnish when the chocolate is still slightly melted.