Frozen Banana Dessert with Pistachios
Frozen banana pieces blend into a soft, spoonable dessert with very little added liquid. Pistachios give it a nutty finish, while an optional spoon of peanut butter makes the texture richer. Serve immediately for a soft finish or freeze briefly for firmer scoops.
- Prep
- 10 min
- Cook
- No cooking
- Yield
- 3 servings
- Note
- 4 h freezing
In this recipe
Ingredients
| Ingredient | Quantity | From Moayeri |
|---|---|---|
| Ripe peeled bananas | 400 g | – |
| Milk or oat milk | 2–4 tbsp, as needed | – |
| Shelled pistachios, chopped | 30 g kernel weight | Shop ingredient |
| Peanut butter, optional | 1 tbsp | Shop ingredient |
| Honey, optional | 1 tsp, only if needed | Shop ingredient |
Shop ingredients
Products used in this recipe. Follow the quantities above; optional additions are not essential.
Raw Pistachio
In stock
Method
Freeze the fruit
Slice bananas into 1–2 cm pieces. Freeze in a single layer on a lined tray for at least 4 hours, then transfer to a freezer container if storing longer.
Prepare the nuts
Shell the pistachios and weigh 30 g of kernels. Chop them and keep a spoonful aside for the topping.
Blend patiently
Let the banana stand for 3–5 minutes. Pulse in a food processor with 2 tablespoons milk, scraping down as needed. Add peanut butter if using and only enough extra milk to help it become smooth.
Serve or firm up
Fold in most of the pistachios and taste before adding optional honey. Serve straight away or freeze for 30–60 minutes for firmer scoops. Add the remaining nuts on top.
Helpful tips
- Too much milk turns this into a smoothie; add it a spoonful at a time.
- After overnight freezing, let it soften briefly before scooping.
Frequently asked questions
Do I need an ice cream maker?
No. A sturdy food processor is enough; stop and scrape rather than adding lots of liquid.
Can I omit the sweetener?
Yes. Very ripe bananas are often sweet enough without honey.