4-Ingredient Vegan Banana and Peanut Butter Ice Cream
This is the easiest, peasiest* banana and peanut butter ice cream you’ll ever make. It’s rich, it’s sweet, it’s a little decadent… plus it’s completely vegan. You’re going to love it!*Does not contain peas
Whizz the bananas and peanut butter together for a few minutes in a food processor or high-powered blender until it reaches a smooth consistency. You may have to scrape the sides down a couple of times.
Place in the freezer for 10 minutes, while you melt the chocolate.
Place the chocolate and coconut oil into a heatproof bowl over a pan of water. Gently bring to a simmer (don’t let the water boil, or it will spoil the chocolate.)
Once melted, remove the bowl from the pan, and stir the chocolate and coconut oil together.
Remove the ice cream from the freezer, serve into bowls, and drizzle over the chocolate sauce, where it will almost immediately form a lovely crisp shell.
Store any leftovers in the freezer in an airtight container for up to a month. Remove from the freezer 10 mins before you want to serve it.
Brown bananas are great for freezing and making ice cream with, plus they are apparently better for you than their pallid counterparts.
To freeze bananas, simply peel, chop into chunks, place in an airtight freezer-proof container (or freezer bag), and chuck into the freezer or ice box. It’s really as simple as that.
If you don't have peanut flour, you can of course, use normal peanut butter from a jar... but if you're watching your calorie or macro intake, you'll have to adjust the nutritional info accordingly.
If your blender or food processor can't cope with frozen banana chunks, either defrost them slightly in the microwave for 20-30 seconds, or leave out at room temperature for 10-15 mins to soften slightly.