If you’re a chocolate peanut butter fanatic like me, this is the perfect recipe for you! It's quick, cheap, and easy to make, and it freezes well, too.
Ingredients
4ripe bananas, cut into 2’’ pieces, frozen
1tspvanilla extract
¼cpeanut butter
2Tbspcocoa powder
1-2Tbspmilk or milk alternative
A pinch of salt
Rolled wafers, granola, or mint to garnish
Instructions
Freeze the bananas on a metal baking sheet. Spread out in a single layer, for 4-6 hours, or until completely hard. Transfer to a plastic bag to store until you’re ready to make the ice cream, or just transfer to a blender.
In a high-powered blender, combine the banana, vanilla, peanut butter, cocoa powder, milk, and a generous pinch of salt. Use a tamper to keep the ice cream blending, as it will be thick. If the mixture needs more liquid, add 1 Tbsp of milk at a time, as needed.
When the ice cream is thick and creamy, scoop into bowls and serve! Add granola for a crunch, rolled wafers and mint for a fancier touch, or enjoy plain.