Thick, creamy, salty and sweet, your entire family will love this guilt-free vegan chocolate peanut butter ice cream.
Ingredients
- 2 large frozen bananas - sliced
- 2 tablespoons cocoa powder
- 2 tablespoons creamy natural nut butter (almond, cashew or peanut)
- ½ teaspoon vanilla
- ¼ teaspoon cinnamon
- pinch salt
Preparation:
- Place all ingredients in a high speed blender or food processor and slowly pulse, 15 seconds at a time, until mixture is smooth and creamy, scraping down the sides as you go. Note: This process may take a couple minutes so be patient.
- Serve immediately or freeze in an air-tight container for up to 5 days.
Yields 4 (1/2 cup) servings.
Serving size: ½ cup Calories: 108 Fat: 4.4 g Saturated fat: .9 g Unsaturated fat: 3.5 g Trans fat: 0 Carbohydrates: 16.6 g Sugar: 7.9 g Sodium: 111 mg Fiber: 3.1 g Protein: 2.7 g Cholesterol: 0 mg
Recipe from www.thelemonbowl.com.