Chocolate Peanut Butter Nice Cream Recipe
Chocolate and peanut butter are a match made in heaven. Add banana and freeze it, and you have a low-cal, high nutrient “ice cream” that your sweet tooth will love.
Serving4
Ingredients
- 6 bananas, ripe
- ½ cup unsweetened almond milk
- ¼ cup powdered peanut butter, (like PB2)
- ¼ cup unsweetened cocoa powder
- 2 teaspoons honey
- crushed peanuts, optional for topping
- natural peanut butter, optional for topping
Instructions
- Peel bananas and cut into 1/2” pieces. Place on a wax-paper-lined baking sheet and freeze for at least 30 minutes (we prefer 2-3 hours).
- In a food processor or high-powder blender, combine bananas and milk and blend until smooth.
- Add in peanut butter, cocoa powder, and honey and blend until just combined. Adjust flavors to your liking.
- Enjoy immediately topped with peanuts and a drizzle of peanut butter (optional), or transfer to a container to freeze for later to scoop (for a more traditional ice cream look).
Notes
- Nutritional information for optional toppings are not included
Nutrition
Calories: 207 kcal · Carbohydrates: 49 g · Protein: 6 g · Fat: 2 g · Saturated Fat: 1 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 1 g · Cholesterol: 1 mg · Sodium: 91 mg · Potassium: 717 mg · Fiber: 7 g · Sugar: 25 g · Vitamin A: 138 IU · Vitamin C: 15 mg · Calcium: 58 mg · Iron: 1 mg