Healthy Peanut Butter Ice Cream Recipe- a real summer treat
This is a delicious ice cream recipe -It has a banana base which makes it vegan, and the cacao and peanut butter hide the banana flavor. I make this recipe all the time in the summer.
You can use peanut butter or almond butter, both are equally as good. Just make sure that you are using all-natural peanut or almond butter.
If you want a chunky ice cream, you can toss in some almonds or peanuts with the rest of the ingredients, they will crush up, but not completely.
• 2 frozen bananas, sliced
• 1 tablespoon peanut butter or almond butter
• 1 tablespoon cacao powder
• 1/2 the vanilla from 1 vanilla bean (How to use vanilla bean.)
• 2 to 3 tablespoons almond milk
• Top with any topping of your choice
Peel and freeze the bananas for at least eight hours. Next, remove the bananas from the freezer and let them thaw on the counter for a few minutes. You want them soft enough to easily cut the bananas in half lengthwise, then into slices. However, don’t let them thaw too much or they will become mushy!
In your high-powered blender (see my blender recommendations) or food processor, blend all the ingredients until smooth. If you have trouble blending the ice cream into a smooth texture, mix it with a spoon and let it thaw for a few minutes before you resume blending.
Spoon the ice cream mixture into a bowl, grab a spoon and ENJOY!