I love nice cream. It is the BEST! I’ve
eaten it for breakfast more than once this week. Particularly Nutella
mint: make mint nice cream (with a nice green coloring, of course), and
dollop bits of your healthy Nutella, gently stir, yum! And I agree: chocolate peanut butter, can’t compete with it!
Chocolate Peanut Butter Nice Cream
Total Time:
5m
Yield:
2-4 servings
Print This Recipe
Ingredients
- 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
Instructions
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.
