Nothing beats ice cream. Well, maybe. Ice cream has always been my weakness. When I figured out that dairy was the culprit of making me sick and I had to stop eating it, I quickly realized how much of temptation it is to me!
There are so many delicious vegan non-dairy ice cream substitutes available, but a lot of the time I still end up with a stomach ache due to all the artificial sweeteners. (Fun fact: Artificial sweeteners can actually cause IBS symptoms. Some people don’t have the enzymes in our body to digest or breakdown those fake sugars. This leads to bloating and gas. When it comes to zero-calorie sweeteners, I only use stevia. Stevia is a great sugar alternative that comes from a plant, Stevia rebaudiana. The leaves of this plant were used for more than 1500 years in Brazil and Paraguay to naturally sweeten local teas and medicines.)
SO, the reason why I love making my own ice cream is because the ingredients are few in number and they are all whole food ingredients.
Alright, enough words, more pictures.
Peanut Butter & Cocao Nice Cream
4 Chopped Frozen Bananas
1 Spoonful Cocao powder (Or unsweetened cocoa powder)
2 Tbs Peanut Butter (Or 3 Tbs PB2 Powder)
3+ Tbs Plant Milk (I LOVE coconut milk.)
- Place your chopped frozen bananas in your blender with 1 Tbs of milk. Blend for a little. Add 1 more Tbs of milk. Blend until another Tbs of milk is needed. Be careful with how much milk you pour because it will change the thickness of your ice cream, but add as needed.
- Once bananas are thickly blended, add your cocao powder and peanut butter.
- SERVE with toasted coconut flakes, fruit, granola, puffed rice, etc. Get creative!
I would LOVE to see what you created! Email me at email@example.com with pictures! I would love love love to share them on my next post!