Peanut Butter Chocolate Banana ‘Ice Cream’

Jan Scott April 20, 2016
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Serves 2-4

You’ll Need

  • 4 ripe bananas
  • ½ cup almond milk
  • 2 Tbsp natural peanut butter (smooth or crunchy)
  • 1-2 Tbsp pure maple syrup
  • 2 oz dark chocolate chopped

Prep and Cook

  • 1
    Peel the bananas and slice them into ½-inch thick rounds. Place them on a parchment-lined baking sheet, cover with plastic wrap and freeze until firm, about 2 hours (or as long as you like).
  • 2
    Place banana slices, almond milk, peanut butter and maple syrup in the bowl of a food processor fitted with a steel blade and puree until smooth and creamy. If the bananas aren’t processing properly, let the mixture rest for a minute or two to let the bananas thaw a little, then puree again.
  • 3
    Add the chopped chocolate and pulse to incorporate. Spoon the ice cream into bowls and serve (the texture will be similar to soft frozen yogurt) or transfer to a lidded freezer-safe container and freeze for an hour or so, or until the mixture can be scooped.

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