Cacao Peanut Butter Nana Ice Cream
- Fred and Butter
- Jun 26, 2020
- 1 min read
One for the hot summer days
Ingredients
1 banana frozen
1 tbsp Peanut Butter
2 tbsp Barebells Chocolate Milkshake
1 tsp Cacao Powder
Dark chocolate for topping
More peanut butter for topping
Method
Cut up and banana and freeze it in a zip lock bag.
When your banana has frozen, remove from the freezer and place in a blender or food processor. Break up the banana pieces a little if they have stuck together.
Add the peanut butter and Barebells Chocolate Milkshake to the food processor and blend. You may need to pulse a couple of times at the start to begin breaking up the frozen banana, then it will quickly start becoming ice cream consistency.
After a few pulses. Add your Cacao Powder and then process until you have a smooth thick ice cream consistency.
Scoop out, top with dark chocolate and more peanut butter if desired (it is always desired).
Enjoy!
Notes
Any nut butter can be used, peanut butter just tends to be the most readily available in my kitchen.
I use Cacao, but cocoa powder will do the trick!
In this hot weather, your ice cream will melt quite quickly! So eat up!
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