Chocolate Peanut Butter Nice Cream #peanut #cream #chocolate #butter #recipes

I realize I've expounded before on my undying adoration for anything with chocolate and nutty spread.

Also, that frozen yogurt is practically my preferred nourishment.

So this chocolate nutty spread pleasant cream? I could eat it directly from the blender.

Gracious who am I joking… I do eat it directly from the blender.

What's more, time and again, it's been my supper. Fortunately the fixings are beneficial to such an extent that it's quite a fair supper!

In each velvety, melty, smooth, rich, chocolatey, nut rich serving, you get protein, nutrients, cancer prevention agents, and solid fats – all while believing you're eating pastry.

Also try our recipe : Caramel Apple Sheet Cake #desserts #cakes #apple #caramel #pumpkin

Ingredients :

4 frozen overripe bananas (for banana-free, try this Almond Milk Ice Cream instead)
1/4 cup peanut butter, or allergy-friendly sub
1/3 cup cocoa powder
optional 1 tbsp dutch cocoa or chocolate protein powder
1/4 tsp pure vanilla extract
1/8 tsp salt

Instructions :

Make sure the bananas are at least partially brown before chopping and freezing them. Combine all ingredients in a blender, food processor, or Vitamix. Process until completely smooth, adding a little milk of choice if your blender isn’t strong enough to handle the frozen banana. (If you’re not using a high-speed blender like a Vitamix and don’t want to add any liquid, simply thaw the bananas a bit before blending.) Either serve immediately as soft serve, or freeze for up to an hour before scooping out with an ice cream scoop for the classic ice-cream look. This tastes best the day it is made, but you can technically freeze leftovers for up to a few weeks and thaw before serving.

Source : bit.ly/2HA5mhQ