We all know that summer can be one of the toughest times to fight your ice cream cravings. This can be really difficult if you are trying to watch your sugar intake or if dairy really isn’t your friend. Sometimes that tasty summer treat just doesn’t pay off the way you had hoped, and you pay for it for the rest of the day. That’s where banana ice cream comes in.
I have got the perfect solution for you, my friends. My favorite banana ice cream recipe is amazing! The little ones and I absolutely love the stuff; of course, similar to our Monkey Muesli, our favorite banana ice cream also involves peanut butter and chocolate chips! What better way is there to eat bananas thank with a little PB and chocolate? A great thing is, you can make this banana ice cream any way you want; the possibilities are almost endless, but no matter what, this is definitely a healthier step up from regular dairy ice cream as we know it. Even better, this can be eaten as a dessert or as a breakfast smoothie bowl topped with berries, almonds and shredded coconut! But, for today, let’s keep it all ice cream. I’ve said it before, and I’ll say it again; if you are wanting to keep up on awesome, healthy recipes like this one, make sure you have invested in a quality blender. Mine is an absolute lifesaver! Now, let’s get to this!
3 Tablespoons peanut butter
3 Tablespoons vanilla almond milk
1 Tablespoon dark chocolate chips
1. Peal, break apart and freeze bananas. Allow them to freeze overnight.
2. Once frozen, spoon out mixture into blender. Add peanut butter and milk.
4. If mixture is struggling to blend, slowly add more milk as needed. Be careful not to add too much or you may find your ice cream turning out runnier that you want it to be. If this happens, try adding a few ice cubes to thicken it up and keep it cold.
5. After banana mixture has blended and resembles soft serve ice cream, spoon into bowls and top with chocolate chips.
Serves 3…or 1…I’m not here to judge!