Extra chocolatey peanut butter nice cream – it’s like eating a frozen peanut butter cup!
So this chocolate peanut butter nice cream? I could eat it straight from the blender. Oh who am I kidding… I do eat it straight from the blender. And on more than one occasion, it’s been my dinner. Thankfully the ingredients are so healthy that it’s actually quite a balanced dinner!
The recipe was adapted from my Healthy Chocolate Ice Cream, and I like it even better than the original recipe. Mostly because it has more peanut butter.
4 overripe bananas, chopped and frozen
1/4 cup peanut butter, or allergy-friendly sub
1/3 cup cocoa powder
optional 1 tbsp dutch cocoa or chocolate protein powder
1/4 tsp pure vanilla extract
1/8 tsp salt
Make sure the bananas are at least partially brown before freezing them. Combine all ingredients in a food processor or high-speed blender. Process until completely smooth, adding a little milk of choice if your blender isn’t strong enough to handle the frozen banana. (If you’re not using a high-speed blender like a Vitamix and don’t want to add any liquid, simply thaw the bananas a bit before blending.) Either serve immediately as soft serve, or freeze for up to an hour before scooping out with an ice cream scoop for the classic ice-cream look. This tastes best the day it is made, but you can technically freeze leftovers for up to a few weeks and thaw before serving.