Chocolate, Peanut Butter 'Nice' Cream | Dairy Free
I am not going to claim this 'nice' cream is better than full-fat, rich vanilla ice-cream. It is however delicious, chocolate-y, rich and sweet. It is great for after the gym, as a dessert or even breakfast. Plus it dulls the chocolate craving. Yes, you can now have a guilt-free ice-cream for breakfast. It is incredible how the frozen banana makes such a perfect soft-serve consistency. This 'nice' cream is also dairy free meaning you can serve it to all your vegan and lactose intolerant friends! This treat is so customisable, but this flavour combination is my favourite. Feel free to top with fresh fruit, toasted nuts, chocolate sauce (dairy free or not). Make it your own! You will, however, need a blender or preferably a food processor.
Ingredients
2 frozen bananas, cut into 2 cm pieces
1 tbsp of raisins or 2 dried dates
1 tbsp of peanut butter, I prefer chunky rather than smooth
1 tbsp of unsweetened cocoa powder
Preparation
- For best results freeze your bananas overnight. At the very least for 4 hours. If you do not wait long enough you will have more of a chocolate mousse than a soft-serve consistency. Either way is delicious, but not properly frozen is better.
- Pulse the raisins in a blender or food processor until smooth.
- Add the bananas and pulse or blend until almost completely smooth. You want a few lumps remaining. If you are bananas are not blending evenly, scrape down the sides and make sure everything is getting equal opportunity to hit the blade.
- Add the cocoa powder and peanut butter. Blend until fully smooth. Make sure to stop as soon as the mixture is lump-less otherwise it will get too loose. Alternatively you can add the peanut butter at the end for a streak of peanut butter running through.
- Enjoy!
- For extra texture, sprinkle on some dried fruit and nuts.
