4 bananas, diced and frozen for min. 12 hrs
4 generous tbsp crunchy peanut butter
12 walnuts, chopped
4 tbsp oatmeal
2 tbsp coconut sugar
1 tsp coconut oil / coconut butter
50 g dark chocolate (vegan), shaved or chopped
pinch sea salt
Dry roast the walnuts and oatmeal in a skillet. After about 3 min, add the coconut oil and coconut sugar. Stir well for one minute, making sure the crumble doesn’t burn. Sprinkle with salt and place in fridge.
Puree the bananas with the peanut butter in a food processor or with a (stick) blender until smooth. If the mass is too soft, return the ice cream to the freezer for 30 minutes.
Divide scoops of the ice cream over 4 bowls and sprinkle with the cooled crumble. Garnish with the chocolate.