Peach Crumble with Banana Ice Cream

25 May Peach Crumble with Banana Ice Cream

Delicious & fresh, ideal for a spring dessert

Peach Crumble with Banana Ice Cream
Serves 6
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  1. ½ cup almonds, soaked and dehydrated
  2. ½ cup walnuts, soaked and dehydrated
  3. ½ cup brazil nuts
  4. ¼ cup dates, pitted
  5. Dash of Himalayan crystal salt
  1. 4 cups fresh ripe peaches, pitted and diced
  2. ¼ cup dates, pitted
  3. 2 tsp lemon juice
Banana Ice Cream
  1. 5 ripe bananas, peeled and frozen
  1. To make the crumble, process the almond, walnuts and brazil nuts in a food processor outfitted with the “S” blade, until the mixture resembles a coarse meal. Add the dates and process again until the mixture just begins to stick together, then add the salt and pulse again.
  2. To make the filling, blend 1 cup of the peaches with all the dates, and lemon juices.
  3. Stir the mixture into the remaining peaches.
  4. To make the banana ice cream, add the frozen bananas to a blender, and blend until the mixture resembles ice cream. If your blender is not that powerful enough, take the bananas out of the freezer 10 min before you use them.
  5. To assemble the peach crumble, place the peach filling in a shallow glass baking dish.
  6. Press the crumble topping lightly on top, and add a scoop of banana ice cream.
  7. Serve immediately, warmed slightly in a dehydrator or in an oven at the lowest temperature, or chilled. (If served warm, add the ice cream just before serving)
  1. Storage: Will keep in a sealed container in the refrigerator for up to 3 days.
Homefield Grange Retreat
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