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In the name of all thing holy, I am hoping you’ve already had the opportunity to try some type of banana ice-cream before now.
Simply, if you put frozen bananas into your blender along with a splash of almond, coconut, or cows milk (or any milk you fancy!) and blend, you will end up with a bowl full of rich, creamy banana ice-cream that is both dairy and sugar free (unless you choose cows milk, then you will have splash of dairy).
Ever since I’ve discovered this mind-blowing truth three years back, I’ve been slightly obsessed with making all sorts of different flavored banana ice creams. I’ve already shared with you guys how to make raspberry and mint chocolate chip ice-cream (which has spinach in it – but you would never know- totally mind-blowing, I know!) and am now excited to share my favorite flavor to date; Chocolate Banana Peanut Butter!
Who can resist a chocolate and peanut butter, right? (if peanut allergies are an issue or concern, you could always use a little sun butter instead!).
Basically, I use the banana ice cream as my base and then add in some unsweetened cocoa powder, stevia, and peanut butter.
And so incredibly delicious.
I adore ice-cream and can tell you with full conviction this version is as delicious as any other (sans the dairy and sugar!).
The most important thing to remember when you make this is that it has the consistency of soft-serve ice-cream and is best eaten when it’s freshly made. Don’t try making a big batch and freezing it for later because it doesn’t work so well. This is a ‘make-it-when-you-want-it’ kind of ice cream, and as long as you keep frozen bananas in your freezer, it literally takes two minutes.