Another banana ice cream recipe that I hope you'll enjoy as much as I do! Prepare for DOUBLE trouble with peanuts both in the ice cream and on top...
Banana Ice Cream:
3 medium sized sliced and frozen bananas
1/4 cup of almond milk
1 1/2 tbsp all natural peanut butter
Pinch of salt
Peanut Butter Sauce:
1 tbsp peanut flour
3/4 tbsp almond milk
1 tsp liquid sweetener of choice (I use date syrup)
Optional: 1 tsp of cacao/cocoa and 1 tbsp almond milk (instead of 3/4) for a chocolate peanut butter sauce
1. Start by making your peanut butter sauce. In a small bowl (Well. I use a shot glass but that's just me.), mix all of the ingredients with a fork until no clumps remain. Easy peasy.
2. If you want your peanut butter to be evenly divided throughout the ice cream, thin it out with a the almond milk first. Stir in little by little until you have a runny sauce. If you'd rather have peanut butter chunks, feel free to skip this step.
3. Place your bananas and a sprinkle of salt in your high speed blender/food processor and blend on high for about a minute or until there are no bigger pieces of banana left.
4. Carefully remove the top cap/lid on your nana ice cream maker and slowly, as you blend, pour in the almond milk and peanut butter mixture. (Or each of them separately if you skipped the second step.)
5. Blend until you have a wonderfully creamy and smooth consistency. Stop to scrape down the sides if necessary.
6. Spoon up in a bowl/jar, top with the peanut butter sauce and a handful of crushed peanuts and cacao nibs if you so wish, eat and enjoy!