Peanut Butter and Chocolate Ice Cream
Peanut Butter and Chocolate Ice Cream.
My last ice cream post was Chocolate and Peanut Butter. In reality, I guess this one is very similar. The ratios are different though, so I think this one should probably be called Peanut Butter and Chocolate Ice Cream. With 100g of peanut butter and only 2 tbsp of cacao powder I think peanut butter definitely needs to come first.
Tips from Previous Experiments.
Each time I’ve posted an ice cream recipe, I’ve listed the things that I’ve been learning as I experiment. I’ll share them again, just in case this is the first one you’re reading;
You need to peel and cut up the banana small enough to fit into your food processor before you put it into a container to freeze…. “Der” I hear some of you say, but I didn’t think about it the first time and just chucked them in the freezer whole and unpeeled.
If you eat it as soon as you’ve made it, the ice cream will have more of a soft serve consistency.
You can put the mixture into a container and freeze it until it’s solid. Make sure you take it out the freezer about 15 minutes before serving so that you can scoop it out.
Oh here’s another one (I’m sure you’re not as silly as me though): don’t put frozen avocado in the food processor. Well maybe it would work in a top of the range food processor, but if you don’t have one of them, don’t do it!
Food Processor.
So I’m having a bit of trouble with food processors. I have had a few in my time, but if I’m honest I have never bought anything top of the range. We have had out stuff in storage for many many months and I recently unpacked my food processor (after burning out and breaking Mum’s). I was excited to use it again, but unfortunately it let me down. It couldn’t handle the frozen banana and it took forever to blitz it all smooth. I had to do a lot of scraping down and mixing the ingredients around.
If you don’t have the best food processor the banana might end up defrosting a fair bit before it actually all combines. This will leave you with a lot runnier mixture. Not much like ice cream at all. This did work ok for me though because it was easy enough to scoop it out into the moulds.
I think it might be time to do a bit of research and buy a better one. I think with the amount of food I’m making for the twins, the investment will probably be worth it.
Icy Pole Moulds for the Win!!
When I made the Chocolate and Peanut butter Ice Cream I put it back in the freezer and the kids loved it. I did say I wanted to give the ice cream a go in the little icy pole moulds and see how they would work. Well let me tell you, as far as the kids go, this has been my greatest ice cream success.
I will be honest with you, when I gave it to their Dad to taste, he turned up his nose and said it was yuck. In front of the kids may I add…. but they took no notice of him because they were inhaling their own little ice creams. And hey do you want to know something? I’m trying to get weight on Norah and if Dad doesn’t like my Peanut Butter and Chocolate Ice Cream, but the kids do, I’m pretty sure that’s ok haha.
I thought they were yummy. Maybe next time I’ll use a little less cacao and see if he likes it then. That was his complaint; “too much cocoa”.
The Twins actually Loved it!
Before I learnt about making ice cream with frozen bananas, I had tried a few different things with the icy pole moulds. Each time the kids wouldn’t have a bar of it. They complained that it was too cold, or they couldn’t figure out how to hold the stick. I’m not sure if they were just too young, or what I had made just wasn’t that tasty. Probably a bit of both.
When I gave them The Peanut Butter and Chocolate Ice Cream in the icy pole moulds however it was a whole other story! The texture was just right for them so they could bite bits off without it being too icy or hard. It also doesn’t really melt the same as real ice cream does, so even though they had it all over their faces, it didn’t drip down onto their clothes.
They had a second Peanut Butter and Chocolate Ice Cream after dinner too; it’s not like some banana, peanut butter, cacao and a little bit of maple syrup is going to hurt them. Help them put on weight…. fingers crossed.
Ice Cream for Breakfast!?…. umm no.
Do you know what they asked for for breakfast this morning? You guessed it… ice cream! I do have to draw the line somewhere. Norah has such a sweet tooth, she’d happily eat ‘dessert’ for every meal. We did however make new bliss balls for morning tea. I’ll share that recipe with you soon!
Peanut Butter and Chocolate Ice Cream
Quick and easy to make. All of the yum without any of the guilt.
Ingredients
- 3 frozen bananas
- 2 tbsp cacao
- 100 g natural, smooth peanut butter 49.3g of fat
- 1 tbsp maple syrup
- dash milk of your choice
Instructions
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Peel and chop the bananas before placing them into a container and freeing for at least 3 hours.
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Add all the ingredients to the food processor and blitz until smooth. You may need to scrape down the bowl several times.
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Scoop the mixture out and place into icy pole moulds.
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Put them back into the freezer for at least 2 more hours.
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Remove them from the freezer and run under a warm tap for a few seconds to help de-mould the ice cream.
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Enjoy.
Recipe Notes
Total fat content: approximately 50g
Serves 6 at approximately 8g of fat per ice cream.
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