Banana Chocolate Peanut Butter Ice Cream
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
- 4 ripe bananas, cut into 2’’ pieces, frozen
- 1 tsp vanilla extract
- ¼ c peanut butter
- 2 Tbsp cocoa powder
- 1-2 Tbsp milk 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.