Chocolate Peanut Butter Banana Ice Cream
I like ice cream. I like it a lot. But ice cream doesn’t like me. At all. So I make banana ice cream when I want a creamy treat. This plant-based recipe includes cocoa powder and peanut butter for an even richer splurge. So rich. So creamy. So non-dairy. The perfect treat on a hot day. Enjoy!
Recipe inspired by: years of making banana ice cream
- 1 c unsweetened soy milk
- 5 medjool dates
- 1/3 c chunky peanut butter
- 1 1/2 tbsp cocoa powder
- 1/2 tsp vanilla
- 2 bananas, frozen
- 1/8 tsp salt
- 2 tbsp cocoa nips
- 2 tbsp unsweetened coconut flakes
- more peanut butter?
- Peel bananas and freeze for at least 24 hours.
- Blend soy milk and dates (make sure pits and stems are removed) until the dates have broken into tiny pieces.
- Break frozen bananas into smaller pieces and add to blender with peanut butter and blend on medium low.
- You will need to frequently stop the machine and use a spatula to scrape down the sides and stir the contents (it will be useful if your machine came with a tamper like a vitamix for easy mixing while the machine is running). Add more milk as needed (1 tablespoon at a time).
- Add cocoa powder, vanilla, and salt and continue blending.
- The longer you blend the bananas the faster they will melt. You want it thick like soft serve ice cream as opposed to a milk shake consistency (although that would also be good). Move quickly.
- When chocolate peanut butter ice cream is smooth (with a few peanut and date chunks) scrape out blender contents into a chilled bowl or two.
- Eat immediately or place in the freezer for up to 20 minutes to chill a bit more.
- This is delicious by itself or you can add cocoa nibs, peanuts or peanut butter, and/or dried coconut flakes.