Chocolate Peanut Butter Nice Cream


I love nice cream. It is the BEST! I’ve eaten it for breakfast more than once this week. Particularly Nutella mint: make mint nice cream (with a nice green coloring, of course), and dollop bits of your healthy Nutella, gently stir, yum! And I agree: chocolate peanut butter, can’t compete with it!

Chocolate Peanut Butter Nice Cream

Total Time: 5m
Yield: 2-4 servings
Print This Recipe 5/5

Ingredients

  • 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

Instructions

Make sure the bananas are at least partially brown before freezing them. Combine all ingredients in a food processor or high-speed blender. Process until completely smooth, adding a little milk of choice if your blender isn’t strong enough to handle the frozen banana. (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.) 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. 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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