Using ripe bananas for the texture, you gotta check out this healthy peanut butter chocolate ice cream with no refined sugar, perfectly gluten and dairy free!
Did you know you can have ice cream and not feel guilty about it? How about peanut butter chocolate ice cream? And how about not needing an ice cream maker for it? Or any dairy or gluten ingredients? Well, read on, my friends!
This recipe came about as kind of an accident. I was in a mood after one of my quest recipes didn’t work the way I wanted, and thought I should try something else. Something that had worked relatively well the previous times I’d tried it, but thought I could experiment a little with the result. So this is another ‘healthy’ recipe, with no refined sugar added and all natural ingredients. A tip for the unwary, though, use really REALLY ripe bananas, or else the taste is just not there. I realise it’s not ice cream, but it sure gives normal dairy ice cream a run for it’s money!
And it’s so versatile. Adding some cocoa powder into it makes this yummy chocolate banana peanut butter ice cream, and I’ve made a nut-free version of this recipe as the filling for a chocolate banana pie for the times you just don’t feel like ice cream straight out of the container … which does happen sometimes!
Funny story – my family calls this ‘monkey poo’ ice cream (hence the monkey in the photo above!). The first time I made something similar to this, it was for a recipe called Monkey Poo, which was basically a similar filling, scooped into teaspoon-ful balls and dipped in chocolate. I couldn’t be bothered making them into balls, so I just poured it into a square glass container, added some chocolate chips to the mixture, stuck it in the freezer and stirred every now and then. The name has stuck though – I just have to say ‘monkey poo’ ice cream, and the family rush to the fridge for this awesome healthy peanut butter chocolate ice cream. And you will too! Trust me!
Peanut butter & chocolate 'ice cream'
(Gluten-free, dairy-free, no refined sugar, vegan)
- 3 very ripe bananas
- 1 cup natural peanut or almond butter
- 1/4 cup unsweetened coconut flakes
- 1/4 cup unsweetened almond milk
- 2 tbs honey
- 1 tsp vanilla
- 200 g dairy-free chocolate chips
Combine all ingredients except the chocolate chips in a blender or food processor and blend until very well combined.
Either use an ice cream maker and churn for 10-15 minutes before adding the chocolate chips or pour into a storage container, add chocolate chips and stir well before placing into the freezer. Stir a few times until the mixture hardens.
An alternative to the chocolate chips is a homemade fudge - 1/2 cup peanut butter, 1/2 cup honey, 1/4 cup cocoa powder mixed together. Again, either add just at the end of the ice cream maker churning or before freezing and stirring several times.