This peanut butter banana ice cream is so creamy, rich in flavors, nutty, and tastes like soft serve ice cream!
A healthy recipe perfect for breakfast, an afternoon snack, or even a nutritious dessert.
Ingredients
- 1/2 cup all natural peanut butter
- 2-3 frozen ripe bananas, 2 large or 3 small
- 1 tablespoon maple syrup
- 1 teaspoon soy milk
- 1/4 teaspoon instant coffee, optional
- 1/8 cup vegan chocolate chips
Ripe frozen bananas are ideal for smoothies.
The freezing process is simple; remove the peel, cut each banana into 2-3 pieces, place the bananas in a ziplock bag or container, and store them in the freezer.
Directions
Add frozen bananas, peanut butter, maple syrup, instant coffee & soy milk ( use any plant milk) to the blender.
Blend ingredients until smooth and creamy. It’s that simple. Top with any desired ingredients and enjoy.
Here are some tips
Serve as a soft-serve ice cream immediately or keep it in the freezer for an hour for a thicker ice cream texture.
Depending on the power and speed of your blender, you may need additional milk to get the blades moving! If you want it thick, use the smallest amount of milk possible.
If you don’t have a high-powered blender like Vitamix, you can do the blending process in a food processor as well. If not, another option is to let the frozen banana thaw for 5-10 minutes.
Start blending at low speed, stop the blender, move everything around using a spatula. Start blending again and gradually increase the speed. When the blades are no longer moving, repeat the process.
This is my secret to not using additional milk.