Thank you, thank you frozen banana for creating a faux ice cream that’s heavenly. It’s guilt-free and so easy to make! First and foremost, your banana is the sweet in this recipe is so make sure it’s ripe to the point of being slightly spotted. The more ripe the more sweet it will be. The peanut butter and cocoa amounts can be adjusted to suit your tastes but be careful not to add too much almond milk or you’ll end with a smoothie. If that happens, simply add some more frozen banana slices or pop it in the freezer until it firms up. I like to top mine with chopped peanuts, coconut and chocolate chips.
1 ripe banana, sliced and frozen
1 tbsp peanut butter
1 Tbsp cocoa powder
2 Tbsp almond milk (or full fat coconut milk for more richness)
1/2 tsp vanilla extract
Add banana, peanut butter, and cocoa to a food processor. Turn on and then add 1 tablespoon of almond milk through the feed tube. The mixture should start to come together. Stop and check it, scraping down the sides if necessary. Add additional tablespoon of milk if needed. Eat right away or freeze for 30 minutes to an hour to firm up.