SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 178.1
  • Total Fat: 5.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 57.8 mg
  • Total Carbs: 33.0 g
  • Dietary Fiber: 5.4 g
  • Protein: 5.3 g

View full nutritional breakdown of Vegan Chocolate Peanut Butter Banana Ice Cream calories by ingredient
Report Inappropriate Recipe

Vegan Chocolate Peanut Butter Banana Ice Cream

Submitted by: SMARTIN77

Introduction

A yummy alternative to regular ice cream, and a good way to use up ripe bananas. No sugar is added. Adjust cocoa to taste. A yummy alternative to regular ice cream, and a good way to use up ripe bananas. No sugar is added. Adjust cocoa to taste.
Number of Servings: 6

Ingredients

    6 bananas, frozen, peels removed
    1/4 c. unsweetened cocoa powder
    4 T. natural peanut butter (see tips)
    1/2 c. almond milk (optional)

Tips

-I used the vegan brand Naturally More Peanut Butter with flax seed and Omega 3. You can substitute with your favorite peanut butter.
-If you add sweetener, please remember to include in nutrition tracker. Use cocoa to taste. I like the rich, dark flavor.


Directions

Bananas should be peeled, cut and frozen. Add to a food processor with cocoa and peanut butter. Use almond milk (or soy) to help blend the ice cream. Process for 1-2 minutes, scraping sides once in a while if necessary. You may want to use the pulse feature, too to help blend. Once it is smooth and creamy, serve immediately. If it is too soft, place mixture in freezer for a few minutes before serving.

Serving Size: makes 6 1/2 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user SMARTIN77.






Great Stories from around the Web


Rate This Recipe