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Banana Peanut Butter Ice Cream
www.theconsciousplantkitchen.comThis Banana Peanut Butter Ice Cream is the easiest way to make a healthy ice cream. All it takes is two ingredients and 5 minutes to prepare a frozen dessert that everyone will love!
You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/banana-peanut-butter-ice-cream/ or scan the QR code here ➡️
Servings: 2 servings
Calories: 434.6kcal
Ingredients
- 4 large Frozen Bananas sliced, equivalent to 2 cups
- ¼ cup Peanut Butter
Instructions
- Blend the two ingredients on low speed in a blender using the tamper attachment or in a food processor. Stop often, scrape the sides of the bowl, and repeat until it forms a smooth, thick ice cream texture.
- It will be difficult to blend, and adding 1-2 tablespoon of almond milk can help, but it also turns the texture softer.
- Serve immediately, or use my magic chocolate shell recipe to drizzle on top. You can store leftovers for up to 1 month in an airtight container, but the texture becomes icy, and you need to remove the ice cream from the fridge 15 minutes before eating to soften.
Nutrition
Serving: 1serving | Calories: 434.6kcal | Carbohydrates: 69.2g | Protein: 10.2g | Fat: 17.4g | Saturated Fat: 3.6g | Polyunsaturated Fat: 4.2g | Monounsaturated Fat: 8.3g | Sodium: 141.1mg | Potassium: 1155.7mg | Fiber: 8.6g | Sugar: 36.6g | Vitamin A: 174.1IU | Vitamin C: 23.7mg | Calcium: 29.4mg | Iron: 1.3mg | Magnesium: 127.9mg | Phosphorus: 169.2mg | Zinc: 1.2mg