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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.
Pure. Heaven.
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.
Products I like and use in this video:
GLUTEN-FREE ICE CREAM CONES: https://amzn.to/1GVyrwO
BREVILLE DIE-CAST HEMISPHERE BLENDER: https://amzn.to/1fp2unt
Ingredients
- 2 large, overripe frozen bananas sliced
- 2 tbsp. unsweetened almond milk or whatever milk you fancy
- 2 tbsp. cocoa powder
- 2 tbsp. peanut butter
- 1 teaspoon maple syrup
Instructions
- Pop everything into a fodd processor or blender and blend until you have a thick creamy consistency. If your icecream gets stuck, just scrape down the sides of the blender, pushing all the ingredients back towards the blades.
- Serve and enjoy!
Comments
sharon beckas says
tried it-tastes great but too much banana flavor-how can I modify? do i need to use that much banana for the creaminess? what can I subsitute for some of the banana flavor and still keep creaminess?
Dani says
hmmm… you can try coconut milk – but it will add a little coconut flavor!
PoohBear11778 says
Hi Dani,
I apologize if you already received this message as I’m not sure it went through the first time.
I just discovered you on You Tube recently. Thank you for all your awesome recipes.
Could you please help advise what the amount of stevia in the powdered form would be for this recipe?
Can’t wait to try it!
Thanks for your help!
Dani says
You would just need very little! I might try a little sprinkle and then taste… add incrementally in very small amounts.
Ivrea says
This was sooooooo good, Dani! Quick question, how will it hold up in the freezer?
Dani says
It doesn’t do great in the freezer only b/c it gets really hard and loses that soft serve effect. Definitely best fresh!
Yomayra says
This is so delicious, for me one of your best recipes!
Dani says
Wow, that’s awesome! Check out my new ebook!! https://amzn.to/29NbW4L
Robert Campbell says
Simple, quick, tasty and not so bad for you!? Wow is all I can say about this Nice Cream! I picked this as a jump in point because it’s a 5-minute quick (and tasty) treat! Now I’ve got a menu to plan – thanks for all you do Dani!
Dani says
It’s my pleasure Robert! I’m so glad you enjoyed it.