The Best Peanut Butter "Banana Cream" with Chocolate Chips and Coconut
With all of the creamy decadence and none of the overly processed sugar overload, this has become my go-to summer dessert. It requires few ingredients, is a cinch to make, and is wayyyy healthier than store-bought ice cream. Vegan, too!
What you'll need:
5 ripe bananas
1/2 cup unsweetened almond milk
2 tbsp natural peanut butter
1/2 tsp salt
1/3 cup mini dark chocolate chips
shredded coconut (optional)
Slice your bananas into 1/2-inch-thick pieces. Place on a lined baking sheet (or in a large, shallow tupperware) and freeze. I like to leave them in there overnight, but a few hours is probably all you need.
Blend bananas and milk in a food processor until smooth. Add peanut butter and salt and blend again. Add chocolate chips and pulse until they're evenly distributed.
Top with additional chocolate chips and shredded coconut, if desired.
Fall in love! Serves 4-6.
Note: This is best eaten right from the getgo, but you can also freeze the whole batch and enjoy one serving at a time. It'll get harder than regular ice cream, so you may need to nuke it for 10-20 seconds or so to make it scoopable!