Peanut Butter-Banana Ice Cream (Two Ingredients/Vegan and Dairy-Free)
Recipe: #10296
August 12, 2013
Categories: Desserts, Snacks, Banana, 5 Ingredients Or Less, 5-Minute Prep, One-Pot Meal, Gluten-Free, Heart Healthy, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, more
"This healthy easy two-ingredient "ice cream" is naturally sweetened and dairy-free, it can be made ahead of time and stored in the freezer for a quick healthy frozen treat! You can sub any nut butters for the peanut butter, almond, cashew and pecan butter are all great to use. The bananas must be frozen and ripe but not black. If your using unsalted nut butters you may want to also add a pinch of sea salt"
Original is 1 serving
Ingredients
Nutritional
- Serving Size: 1 (264.4 g)
- Calories 413.7
- Total Fat - 23.8 g
- Saturated Fat - 14.9 g
- Cholesterol - 61.1 mg
- Sodium - 205.1 mg
- Total Carbohydrate - 53.9 g
- Dietary Fiber - 6.1 g
- Sugars - 28.9 g
- Protein - 2.8 g
- Calcium - 18.6 mg
- Iron - 0.6 mg
- Vitamin C - 20.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Place the frozen banana pieces in a mini food processor, along with the peanut butter. Blend until the bananas break down into a soft-serve consistency, adding a tablespoon or two of soy milk or water to help facilitate blending, if necessary. The result should be a creamy, uniform ice cream!
Step 2
Serve immediately for a soft-serve style dessert, or transfer to a sealed container and store in the freezer for a for a firmer ice cream
Tips
No special items needed.
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