No-churn chocolate peanut butter “nice cream” for the win! As an ice cream lover who is sensitive to straight dairy with a boyfriend is who is allergic to dairy,
I’ve been tinkering to try to find a solution to the craving. Here it is! 🍦
You’ll need:
3 overripe bananas, roughly chopped and frozen
1 can coconut milk (shake well and freeze in an ice cube tray)
3/4 cup peanut butter
1 cup milk of choice (I used oat because it’s thick and creamy for dairy-free and what I happened to have on hand. Learn from my mistake and add it in slowly as you blend. Mine was a bit too liquid-y, more like a shake!)
2 tbsp cocoa powder
3 stevia packets (or other sweetener of choice)
1/4 cup dark chocolate chips (optional)
1 tbsp vanilla extract (optional)
Start by putting your frozen bananas, frozen coconut milk cubes, and nut milk in a high speed blender. (We have a Vitamix). Blend on low, adding more milk if needed while forming a thick frozen mixture. Add cocoa, nut butter, vanilla, stevia or other sweetener, and your dark chocolate chips. Stir well or continue to blend if you want the chocolate shaved into flecks (which I did and love). Enjoy immediately as soft serve. If it is too liquify, use a spatula to move mixture to a shallow dish and freeze for 20-60 minutes until it reaches the desired consistency. You can keep it in the freezer for weeks, but it’s best right away!
You can also play around with your flavor! You might add frozen berries, substitute chilled espresso or strong coffee for the milk for coffee flavor, or add extracts such as mint or almond.
