Chocolate and Peanut Butter Ice Cream.

This make it at home, no churn Chocolate and Peanut Butter  Ice Cream is a much healthier option than the tub from the grocery store. Plus you can add more healthy fats into it which makes it ideal for getting more calories in.

I will admit, I’m not the biggest ice cream fan. We never have an ice cream tub in the freezer. The kids have had a couple of treats when we’ve been out and about though, so they do know what ice cream is. Do you want to know something? I actually like this Chocolate and Peanut Butter, Banana Ice Cream better (and the kids don’t even realise it’s not real ice cream).

My First Experiment;

So I learnt a few things when I was experimenting with my first Avocado, Banana and Chocolate Ice Cream:

• You need to peel and chop the bananas small enough to fit in the food processor before you freeze it.
• Don’t put frozen avocado in the food processor!

What I Learnt Making this Chocolate and Peanut Butter Ice Cream;

• If you’re making the ice cream right before serving it, the texture will be very soft. I gave it to the twins in ice cream cones and Cole bit the bottom of it off and painted all over the table with it.
• You can put the Chocolate and Peanut Butter Ice Cream into a container and back into the freezer for a couple of hours and it will set hard.
• Once I took it out of the freezer it took about 15 mins to be soft enough to use an ice cream scoop to scoop it out. However it did then look a lot more like the ice cream you get out of the tub!

Next Time;

Next time I make it, I will portion it out so that I don’t need to leave the whole container out each time the kids have some. It will probably soften quicker that way too.

“Yummy”
“It’s ice cream”
“It’s freezen” (the twins finish all ing words with en instead of ing. So it’s not freezing, it’s freezen haha.)
“It’s chocolate”

Chocolate and Peanut Butter Ice Cream for the win!

I wonder if this would work in icy pole moulds? Then they could eat it straight off the stick. That’ll be my next experiment. I’m sure the twins will love it when the warmer weather comes along!

Print

Chocolate and Peanut Butter Ice Cream

Easy, no churn, healthier than store bought ice cream!

Course Dessert

Keyword Banana, Chocolate, Coconut Milk, Ice Cream, Peanut Butter

Prep Time 5 minutes

Freezing Bananas 4 hours

Servings 6

Ingredients

• 3 frozen bananas
• 165 ml tinned coconut milk 27.2g of fat
• 2 tbsp natural, smooth peanut butter 19g of fat
• 1 tbsp maple syrup
• 2 tbsp cacao

Instructions

1. Peel, cut and freeze the bananas for at least 3 hours.

2. Once the banana is frozen, place all the ingredients into the food processor and blitz until smooth.

3. Serve immediately for a 'soft serve' texture or put into a container and freeze to set solid.  

4. If you put the ice cream back into the freezer, make sure you pull it out about 15 minutes prior to serving so that it softens.

Recipe Notes

Total fat content: approximately 46.5g

Serves 6 at approximately 8g of fat per serve.

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