Did you enjoy the cookie dough ice cream sandwiches from my new book ‘Vegan & Raw 2’ I shared a few weeks ago? I sure hope you did :) Now that summertime is coming closer I wanted to share another ice cream recipe with you: Chocolate Peanut Butter Banana Ice Cream. It tastes just like Snickers candy bars - or Reese’s peanut butter cups depending on where you grew up. Banana soft serve topped with salted peanut drizzle, raw chocolate sauce and crunchy peanuts… Sounds good, right? You can serve it as a sundae or pour it into a popsicle – whatever you’re in the mood for!
‘Snickers’ Chocolate Peanut Butter Banana Ice Cream
SERVES: 2 people
EQUIPMENT: food processor, rubber spatula, small mixing bowl
INGREDIENTS:
Salted Peanut Sauce
4 tablespoons peanut butter
4-5 tablespoons non-dairy milk, unsweetened (almond, coconut, rice…)
Sea salt, to taste (I used 1/8 teaspoon)
Raw Chocolate Sauce
2 tablespoons maple syrup
2 tablespoons coconut oil, melted
2 tablespoons cacao powder, unsweetened and sifted
2 teaspoons hot water
Large pinch of sea salt
‘Snickers’ Banana Ice Cream
4 large ripe bananas, frozen & roughly chopped
4 tablespoons non-dairy milk, unsweetened (almond, coconut, rice…)
2 tablespoons peanut butter, or more to taste
1 small handful salted peanuts, finely chopped (optional)
Cacao nibs, finely chopped (optional)
DIRECTIONS:
Salted Peanut Sauce
1. Combine the peanut butter, non-dairy milk and sea salt in a small food processor or mini-blender. Mix until smooth.
2. The amount of milk you’ll need will depend on how firm your peanut butter is. You can replace the milk with water too, but the result will be less creamy.
Raw Chocolate Sauce
1. Combine the maple syrup and melted coconut oil in a small mixing bowl. Whisk until well combined. Gradually stir in the cacao powder, preferably sifted to prevent clumps. This will turn into chocolate ganache.
2. Add a few teaspoons of hot water to turn the ganache into a runny chocolate sauce. I like to add a pinch of sea salt too, for flavor balance.
‘Snickers’ Banana Ice Cream
1. Cut the frozen bananas into smaller pieces with a sturdy knife.
2. Put the frozen banana chunks in a food processor fitted with an S-blade. Process until finely ground.
3. Add the non-dairy milk and peanut butter. Process until smooth, stopping occasionally to scrape down the sides of the food processor with a rubber spatula.
4. Serve the ice cream in two bowls or glasses. Top it with chocolate sauce, salted peanut drizzle, finely chopped salted peanuts and cacao nibs.
5. You can serve this ice cream in popsicles too. Fill your molds with the ice cream, place them in the freezer until the popsicles are completely set, then drizzle them with some chocolate and peanut sauce to taste. Or you could dip them in warm chocolate sauce and sprinkle some finely chopped peanuts on top.
JULIE’S TIPS & TRICKS:
• This salted peanut sauce will stay fresh for at least 1 week in the refrigerator – the chocolate sauce will last several weeks (if you can resist eating it all).
• Has the ice cream become too soft to scoop? Put it in the freezer to chill for ten to fifteen minutes.
• If you’re not a fan of peanut butter, replace it with almond butter and use chopped almonds instead of peanuts for garnish.
Now I would love to hear from you! Have you ever made banana ice cream before? What are your favorite toppings? Chocolate chips, granola, fruit, whipped coconut cream… Definitely let me know by leaving a comment down below.
Want to try more dairy free ice cream recipes?
Have a look at these Chocolate Dipped Frozen Banana Bites...
this Strawberry Banana Ice Cream Sundae with Raspberry Mint Sauce...
or this Strawberry Cheesecake Ice Cream with Blueberry Syrup!
