Peanut butter and strawberry nicecream with hazelunts

103 - PB&J Nicecream.jpg

Peanut butter & strawberry nicecream with roasted hazelnuts

15 + 30 min / Serves 2
Vegan, Gluten free

If you like this recipe, there are many more like it in our cookbook Din nya vegetariska vardag, which you can buy directly from our webstore in both Swedish and Finnish versions!


2 frozen bananas
100 g strawberries
2 tbsp sugarfree peanut butter
1 tbsp coconut oil

For garnish

A handful of hazelnuts
A few mint leaves 

Turn your oven on to 200 °C.

Spread the hazelnuts on a baking tray and roast them in the oven for 10-12 minutes until golden brown (keep an eye on them as they burn easily!).

While the nuts are roasting, prepare the nicecream by mixing the frozen bananas, strawberries, peanut butter, and coconut oil in a food processor until smooth. Place in the freezer for 30 min.

When the nuts are done and the nicecream has been in the freezer for 30 min prepare the dish by placing some roasted hazelnuts on the bottom of a plate, scooping some nicecream on top and decorating with mint leaves. Enjoy!