Delicious vegan chocolate peanut butter ice cream which tastes as good if not better than regular ice cream.
One thing that my family mutually loves is ice cream. Finding a healthy alternative to the store-bought ice cream has been a mission for me. I’ve heard about nice cream where you simply freeze fruits and then blend it in a high-speed blender. While it does satisfy my sweet cravings, to me it still lacks the creaminess which is what we love about ice creams in the first place.
And so when I whipped up this VEGAN CHOCOLATE PEANUT BUTTER ICE CREAM, I had a light bulb moment and knew that I found THE ultimate no-churn, healthiest, creamiest ice cream ever.
What makes this creamy? It’s the coconut cream which is 100% dairy-free. So it’s perfect for those sensitive or allergic to dairy. Choose a full fat one, and make sure to read the labels which indicates that it’s made only from coconut. I also have there frozen bananas which acts as a natural sweetener. You would want the really ripe (with brown spots) bananas as that adds a caramel-taste to the ice cream. I also added a swirl of all-natural peanut butter. Coz you know, everything tastes better with peanut butter!
Doesn’t that look as good as your store-bought ice cream? And look at those bits of cacao nibs. Cacao nibs are much more pure and are packed with lots of healthy goodness. These are simply chocolate in its most raw form. They are dried and fermented bits of cacao beans and have the texture similar to that of roasted coffee beans. They are bitter when eaten on its own but when mixed into desserts like this ice cream, it just tastes like normal chocolate chips. Even my toddler couldn’t spot the difference!
Best part is that this only has 8 INGREDIENTS and can be done in 10 minutes (minus the freezing part). Now, say yes to guilt-free sweet indulgences!
1 ripe frozen banana, cut
1 can organic coconut cream (400 ml)
1/4 cup raw cacao or unsweetened cocoa powder
2 tablespoons cacao nibs
2-3 tablespoons pure maple
pinch of sea salt
1 teaspoon pure vanilla extract
1 heaping tablespoon all-natural peanut butter
Prep the night before by chilling your coconut cream. Cut also your ripe bananas, and freeze them.
The following morning, open the can of coconut cream, pour the coconut water into a glass which has separated from the cream. Set this aside for your smoothies or other recipes. Into a high-speed blender, scoop the coconut cream.
Add the frozen bananas, raw cacao, vanilla extract, pure maple, pinch of salt, and peanut butter. Blend on high speed until creamy, about 2-3 minutes. Add the cacao nibs and blend for 15 seconds.
Take a loaf pan or any freezer-friendly container and pour the mixture. Level with a spatula and top with more cacao nibs and a drizzle of peanut butter. Cover with foil and freeze for at least 3 hours for a soft serve texture.
You can let it out of the freezer for 10 minutes and let it thaw a bit before scooping. Enjoy!
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