Peanut Butter Cup Nice Cream
This delightful vegan nice cream requires only five key components. Frozen bananas are blended with almond-coconut milk, a cocoa and coconut oil mixture, and a touch of salt. Chopped peanut butter cups are folded in before freezing, creating a creamy, dairy-free dessert that mimics ice cream. It's a quick and satisfying sweet treat, perfect for those seeking a plant-based indulgence.
Ingredients
- 3 bananas, cut into rounds
- 1/2 cup Almond Breeze Almondmilk Coconutmilk blend
- 1/4 cup cocoa powder
- 1/4 cup coconut oil, melted
- salt to taste
- peanut butter cups, chopped up
Method
- Combine the cocoa powder and melted coconut oil in a bowl. In a blender, process the banana rounds, almond milk, cocoa mixture, and a pinch of salt until completely smooth. Fold the chopped peanut butter cups into the blended mixture, then pour it into a 9x5 loaf pan.
- Place a cover over the pan and put it in the freezer until the mixture is completely firm.
- Allow the pan to sit at room temperature for 30 seconds to 1 minute before serving to soften slightly. Use an ice cream scoop to portion and serve immediately.
Nutrition (per serving)
Sodium335 mg
Recipe details
CategoryDessert
Cuisineamerican
AuthorPinch of Yum
