3-Ingredient Banana Ice Cream
Ingredients
- 8 banana frozen
- 6 tbsp peanut butter smooth
- 150 g dark chocolate good-quality
Equipment
Food processor
Spatula
Mixing bowl
Instructions
- Remove the bananas from the freezer and allow to defrost for 15 minutes. Chop the dark chocolate into chunks.
- Place the bananas and the peanut butter in a food processor and blend for about 2 minutes until smooth and creamy. The mixture will start off crumbly but stop and start the processor a few times, scraping down the sides in between and you will be left with some creamy magic!
- Transfer the ice cream to a bowl and use a spatula to fold through the dark chocolate chunks. Freeze until firm. The ice cream will keep in the freezer for 1 month.
- Once frozen, serve in a bowl with more chocolate chunks.
Notes
What can I say? I’m in love! I never imagined I would ever suggest this as a recipe but frozen bananas and smooth peanut butter laced with dark chocolate is a thing of beauty. Creamy, smooth and an instant sweet hit, this is well worth trying. Next time you have bananas going black in the fruit bowl, peel them, stick them in a resealable bag and freeze for a recipe like this – I guarantee you will be surprised by the results.
Nutrition
Calories: 496kcal