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Chocolate Peanut Butter Ice Cream
This Chocolate Peanut Butter Banana Ice Cream is perfect for that late night ice cream craving or for a hot, summer afternoon. Frozen bananas, peanut butter and cocoa powder are blended to make a sweet, guilt-free treat.
Prep Time
10
minutes
mins
Banana Freeze Time
2
hours
hrs
Course:
Dessert
Cuisine:
American
Keyword:
chocolate peanut butter banana ice cream, nice cream
Servings:
1
Calories:
297
kcal
Author:
Amy
Ingredients
1.5
large
bananas - frozen
the riper the better
1
tbs
peanut butter
you can use another nut butter or sunflower seed butter
1
tbs
cocoa powder
1
tbs
milk of choice
honey or maple syrup
optional, if it needs a touch more sweetness
add-ins
optional
Instructions
Chop bananas and place on a parchment lined baking sheet, then place in the freezer for about two hours or until the bananas are frozen.
In a food processor or a blender, add ingredients and blend for 20-30 second intervals, stopping and scraping down the sides until smooth.
Taste. Add a touch of honey, if needed. Blend and serve.
Notes
Use sunflower seed butter for a nut-free version (which is what I do now).
If your bananas are not super ripe, you can add a little bit of honey or maple syrup.
Make this vegan by choosing dairy-free milk.
The extra add-ins and any extra sweetness is not included in the nutrition information and calorie count.
Nutrition
Serving:
1
g
|
Calories:
297
kcal
|
Carbohydrates:
54
g
|
Protein:
8
g
|
Fat:
10
g
|
Saturated Fat:
3
g
|
Cholesterol:
2
mg
|
Sodium:
83
mg
|
Potassium:
916
mg
|
Fiber:
8
g
|
Sugar:
27
g
|
Vitamin A:
131
IU
|
Vitamin C:
18
mg
|
Calcium:
27
mg
|
Iron:
2
mg