Peanut Butter Nice Cream
This delicious peanut butter nice cream is vegan, dairy free and refined sugar free! It is so easy to make. You need only 2 ingredients!
Servings: 4 people
- 3 medium frozen sliced bananas (345 grams peeled)*
- 56 g (3 and ½ tablespoons) peanut butter
Place the frozen sliced bananas and peanut butter into a food processor** or a high power blender. As you blend, stop the machine and scrape down the edges with a spoon once the mixture looks crumbly. I use my small food processor and pulse with 5 second intervals until I reach the soft serve consistency. If there are some small banana pieces are left, I keep them as I like this way but you can blend them all. You can have this nice cream either soft serve or freeze it for 2-3 hours to have a regular ice cream consistency. If you freeze for too long, you'll need to thaw the ice cream for 20-30 minutes or until it is scoopable.
*If you don't have frozen bananas, first freeze them. Simply cut the peeled bananas into almost ½ inch (1.25cm) thick slices and place them on the parchment paper-lined small baking sheet or freezer-friendly sheet. Keep them in the freezer for at least 2-2.5 hours until they are very solid.
**It is important that the bananas fit the food processor properly. They should fill the food processor. When I used my big food processor, it didn’t blend well so I ended up adding almost 1 and ½ tablespoons of milk to make the machine work properly.
Calories: 152kcal | Carbohydrates: 25g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 76mg | Potassium: 410mg | Fiber: 3g | Sugar: 12g | Vitamin A: 57IU | Vitamin C: 8mg | Calcium: 9mg | Iron: 1mg