Chocolate Peanut Butter Nice Cream

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Chocolate Peanut Butter Nice Cream

Total Time: 5m
Yield: 2-4 servings


  • 4 overripe bananas, chopped and frozen
  • 1/4 cup peanut butter, or allergy-friendly sub
  • 1/3 cup cocoa powder
  • optional 1 tbsp dutch cocoa or chocolate protein powder
  • 1/4 tsp pure vanilla extract
  • 1/8 tsp salt


  1. Make sure the bananas are at least partially brown before freezing them.
  2. Combine all ingredients in a food processor or high-speed blender.
  3. Process until completely smooth, adding a little milk of choice if your blender isn’t strong enough to handle the frozen banana.
  4. (If you’re not using a high-speed blender like a Vitamix and don’t want to add any liquid, simply thaw the bananas a bit before blending.)
  5. Either serve immediately as soft serve, or freeze for up to an hour before scooping out with an ice cream scoop for the classic ice-cream look.
  6. This tastes best the day it is made, but you can technically freeze leftovers for up to a few weeks and thaw before serving.

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