Banana “nice cream” is all the rage for those who are vegan, lactose-intolerant, and those that are looking to enjoy a frozen treat without all the cals + the notorious “I-ate-too-much-dairy” digestive discomfort.

I have seen and tried PLENTY of variations of this frozen goodness from the internet including chocolate mint, raspberry vanilla, oatmeal cookie, and caramel pecan. I am happy to develop my own of these recipes and share with YOU GUYS if you’re interested. 😉

BUT for today, here’s how you make my favorite version!

INGREDIENTS:

1. 2 frozen bananas (frozen for 12 or more hours),
2. 1 tbsp peanut butter
3. 1 tsp cocoa powder
4. a splash of PURE vanilla

HOW TO:

*The key to making your ice cream creamy & smooth is to use a high-speed blender/food processor*

1. first, add the bananas alone to the food processor/blender
2. pulse slowly until bananas are in crumbles
3. then add PB, cocoa powder, and vanilla
4. blend on high speed until combined and smooth
5. scrape the sides to ensure everything is combined & blend again!
6. Serve or freeze!
7. Top with cacao nibs, chocolate chips, or sprinkles!

That’s it, that’s all there is to it. Let me know if you’d like to see some other flavors! 😀

happy eats xx,

M