Frozen Banana and Peanut Butter Ice Cream
Frozen bananas blitzed smooth with peanut butter and cocoa. Vegan, no added sugar.
10 min
2 servings
Difficulty 2/5
Dessert
Prep 10 min
Frozen banana turns to ice cream in a blender and nothing else is needed to make it work. The four hours in the freezer are the recipe; the ten minutes after it are the easy part.
Per serving
264
kcal / serving
Ingredients
Written for 2 servings. Change the servings to rescale every amount.
Banana
3 medium (354 grams)
Peanut Butter
2 tablespoons (32 grams)
Cocoa Powder
1 tablespoon (5 grams)
Almond Milk, unsweetened
50 milliliters
Vanilla Extract
0.5 teaspoons (2.1 grams)
Salt
1 pinch
Steps
Slice the bananas into 1 cm coins and freeze them on a tray in one layer for at least four hours. Frozen in a bag as a lump they weld together and stall the blender.
240 min
Blitz the frozen slices on their own, scraping the sides down. They go crumbly, then gritty, then suddenly smooth — push through the crumbly stage instead of adding liquid.
5 min
Add the peanut butter, the cocoa, the almond milk, the vanilla and the salt and blitz thirty seconds more.
3 min
Serve it straight away as soft ice cream, or freeze it one hour for something you can scoop.
2 min
Serving suggestion
Soft straight from the blender is the best it ever tastes. Scatter chopped peanuts over if you want crunch.
Storage
A week in the freezer, but it freezes hard. Leave it out fifteen minutes before scooping.
Notes
Use bananas that are properly ripe and spotted. Under-ripe ones freeze fine and taste of almost nothing.
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