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.