Chocolate Peanut Butter Ice Cream.

Can I tell you something?


This rich, peanutty, bowl of deliciousness is… wait for it… HEALTHY!


I woke up this morning with the sun shining and a hankering for ice cream. Now we do have plain old vanilla ice cream in the freezer, but a) that just ain’t figure friendly and b) vanilla’s a bit, well, blah. So I thought I’d make my own. This is just like my Vegan Ice Cream, but a bit more decadent! Still, however, without any of the guilt!



1 banana, chopped

1 Tbsp. peanut butter

1 Tsp. good quality cocoa powder

2 Tbsp. coconut oil, melted (can sub honey or agave nectar for a sweeter ice cream)

Put your chopped banana in a freezer bag and pop in the freezer before you go to bed. When you get up, grab your banana, and place it in a sturdy food processor with the rest of the ingredients. Blitz for about 5 minutes (it will start off loudly!) or until smooth – you may need to add more coconut oil. Top with some grated chocolate or salted peanuts.



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