If you aren’t a fan of peanuts or maybe have an allergy, feel free to swap the peanut butter for another nut butter of choice – almond with a dash of cinnamon will also be absolutely delicious!
RECIPE: REESE’S PEANUT BUTTER CHOCOLATE ICE CREAM
1 cup mashed banana (around 2 bananas)
1/2 cup natural peanut butter *
1 pinch of sea salt
5 TBSP coconut oil
4 TBSP raw cacao
3 TBSP liquid sweetener – coconut nectar / rice syrup / maple syrup / honey
Topping: chopped peanuts
Blend banana, peanut butter and salt together until completely smooth.
Stir coconut oil, cacao and sweetener together. You want it to taste a little too sweet, as it will become less sweet once frozen. The amount of sweetener will depend on your tastebuds and the ripeness of the bananas.
Pour ice cream into a container and drizzle with chocolate sauce.
Stir through roughly, then freeze for several hours.
Alternatively, pour into ice cream maker to churn, and add chocolate in the very end before transferring the ice cream into a container and storing it in the freezer – or digging in right away!
* Peanut butter: make it by blending 1 cup of raw, shelled peanuts, 1 TBSP coconut oil and 1 pinch of salt or use a store-bought one with the same ingredients, no more. You can also sweeten your home made raw peanut butter to taste with one of the sweeteners mentioned above in the recipe.
C = cup, 240 ml
1/2 C = half a cup, 120 ml or / TBSP
1/4 C = quarter of a cup, 60 ml or 4 TBSP
TBSP = table spoon, 15 ml or 3 tsp
tsp = tea spoon, 5 ml
“soft dates” = medjool are usually best. If necessary, soak briefly and drain. The soaking water is super sweet by the way!