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Vegan Chocolate-Peanut Butter “Ice Cream”

August 2, 2011

I mentioned a recipe similar to this a while ago when I posted about the 3 vegan banana ice creams from Clean Green Simple. Since then I’ve made it a few times a week (okay, sometimes daily) for most of the summer, so I thought my adaptation of Jessica’s recipe really deserved its own post. I like this pomegranate chocolate version too. I also tried to make a cherry-coconut-almond version, but it wasn’t as stellar as those two, in my humble opinion.

The technique of turning frozen bananas into a smooth, creamy dessert is brilliant. Just brilliant. It works so well and, in my mind, is healthier than the more processed vegan ice creams at the store. Before I go back to work in a few days, I’ve been taking full advantage of having the time and flexibility to make this instead of things that can be packed in a lunch. It is so easy and satisfying. I hope you enjoy it too.

Vegan Chocolate-Peanut Butter “Ice Cream”

2 small – medium bananas, sliced and then frozen for 2 hours minimum. 4 hours – a few days works fine too.

2 Tbsp. peanut butter

1 1/2 Tbsp. raw cacao powder

1 large dried date or 2 tsp. agave nectar or raw honey

1/4 cup (just a splash really) unsweetened almond milk

3-4 shakes of finely ground sea salt from your table shaker, doubt it would even come to 1/8 tsp.

2 Tbsp. vanilla-flavored rice/pea/hemp protein powder (optional- if you are a protein powder person, I think it fits in pretty well here)

~

1. Slice the bananas onto a plate or cookie sheet, , spread into a single layer, and put them in the freezer for at least 2 hours. Overnight or many days is fine.

2. Combine all ingredients in a food processor. You may need to use a spatula, pie server, or some other tool to scrape the frozen banana slices off the sheet or plate. I’ve found that if you put the powders into the processor first, it helps them not spray all over the food processor quite as much.

3. Process until smooth and completely combined, stopping every once in a while to poke down the parts that won’t blend as easily. Add more salt, agave, peanut butter, or cocoa powder to taste, and more almond milk if it needs help blending or you want to make it a little creamier.

4. Top with chopped peanuts and/or cacao nibs if desired.

Yields 1 large serving (amount pictured above) or 2 smaller bowls.

{ 5 comments… read them below or add one }

Emily August 2, 2011 at 9:31 pm

I saw another WP blog post just the frozen bananas part. It’s nice to see you can do something else with it. I’m definitely hauling out the food processor to try this tomorrow! Do you think it would work in the blender though?

Reply

Sharon August 2, 2011 at 10:28 pm

Glad you think it looks good, Emily! Well, I have to be honest with you: I am the queen of trying to put stuff in the blender because it is easier to get to in my kitchen and easier to clean than the food processor, but I think in this case you are really better off using the processor. The whole mixture stays pretty thick, and I think if you used a blender you’d have to add more almond milk and make sure your bananas were frozen only an hour or maybe two. I definitely think you could make a similarly-flavored SMOOTHIE in the blender, but I think if you are looking for the ice cream texture it is worth it to drag out your food processor (or borrow one from a neighbor). I really hope you like it! Let me know if you come up with any great flavor combos!

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Emily August 3, 2011 at 9:02 pm

Hello again! I just wanted to tell you that I made this tonight (I’m eating it right now actually!) and it’s one of the BEST homemade desserts I’ve had in a while. I’m not vegan so I used regular milk instead of almond, and I added a little more peanut butter too, but it’s still yummy and perfect! I’ll be passing this recipe on to my friends. Just wanted to say thank you and if you have any other recipes as good as this one I would love to read more!

Reply

Sharon August 3, 2011 at 10:15 pm

You are so welcome. Thank you for your feedback! I know, you can see why I have been making it sometimes daily for a month or two, right? :) I’m thrilled that you liked it so much, and I will try my best to keep equally good recipes coming. I definitely think it is nice that the recipe is so easily adjustable- more peanut butter or a different kind of milk according to your taste is perfect and easy to personalize! Thanks again for sharing, and I hope your friends like it as much as we do.

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