Vegan Chocolate Peanut Butter Ice Cream
Frozen bananas are the perfect base for the easiest, creamiest and healthiest ice cream. For this Vegan Chocolate Peanut Butter Ice Cream, you’ll only need 3 ingredients and a food processor (or blender). No churning and ready in 5 minutes!
Servings 2 servings à 3 scoops
Calories 321kcal
Equipment
Ingredients
- 4 ripe and spotty bananas
- 3 tablespoons cocoa powder (dutch-processed)
- 2 tablespoons peanut butter - divided
Instructions
- Peel the banana, break it into chunks, and put it in a ziplock or freezer-friendly container. Freeze overnight.
- Place the frozen banana chunks, cocoa powder and half of the peanut butter in a food processor, and pulse until a creamy banana ice cream is formed. Don’t give up on the ice cream too soon; it might look like it’s not working, but if you give it a bit of time, you’ll get there! You might have to scrape down the sides a few times.
- Scoop into bowls, drizzle the rest of the peanut butter on top. Enjoy!
Nutrition
Calories: 321kcal | Carbohydrates: 61g | Protein: 8g | Fat: 9g | Saturated Fat: 2g | Sodium: 77mg | Potassium: 1063mg | Fiber: 9g | Sugar: 30g | Vitamin A: 150IU | Vitamin C: 20.5mg | Calcium: 28mg | Iron: 1.9mg