Peanut Butter Ice Cream

m5. Peanut Butter Ice Cream

Peanut Butter Ice Cream

Even though I’m not the hugest banana fan, I do love this healthier take on ‘ice cream’. With the dates and banana this is quite carby so make sure you check out the low carb variation if you’re watching your blood sugar. Feel free to play around with the flavourings or even pare it back to plain banana.

Enough for: 1
Takes: 6 hours freezing + 10 minutes

1 banana
2 pitted dates
2 tablespoons peanut butter
2 tablespoons whipping cream

1. Peel and chop banana into large chunks. Place in a ziplock bag or other container and freeze until solid. At least 6 hours or longer.

2. About 10 minutes before you’re ready to serve, get the banana out of the freezer.

3. Chop dates into quarters. Place dates and peanut butter in the food processor and whizz until smooth. Then add the banana and cream and keep mixing until you have a lovely soft serve ice cream. It might take a while to get going so be patient.

Variations

low carb – skip the dates and replace banana with a very ripe pear (no need to peel).

nut-free – just skip the peanut butter.

caramel ice cream – replace peanut butter with extra dates.

chocolate chip – stir chunks of chocolate into the ice cream.

chocolate – add a tablespoon of cocoa powder to the mixture.

dairy-free/paleo – replace cream with nut milk or coconut milk.

sugar-free – skip the dates or replace with a little stevia and some vanilla extract.

vanilla – skip the peanut butter and add a teaspoon of vanilla extract or vanilla powder.

short on time – mash together all ingredients and serve at room temp as a peanut butter ‘mousse’.

Shelf Life / Storage

Best within about 4 hours of making. Longer storage will result in ice crystals forming and a hard frozen texture. Still edible for months in the freezer but not as nice.

Waste Avoidance Strategy

banana – use for another meal OR peel and freeze them in a ziplock bag.

cream – freeze it or use for another meal.

dates / peanut butter – keep them in the pantry.

Problem Solving Guide

too soft – pop back in the freezer to firm up.

not coming together – keep whizzing! Adding a little more cream can help speed up the process.

not sweet enough
– next time use riper bananas. For now add a little honey, maple syrup or stevia.

Serving Suggestions

Great on its own or use anywhere you’d normally serve vanilla ice cream.

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{ 3 comments… read them below or add one }

Susan Korstanje March 4, 2016

This was delicious, and surprisingly sweet, considering the absence of added sugar. My only suggestion would be to chop the dates before whizzing. I added them whole, and they just spun around getting harder and harder in the cold mixture. Once I fished them out and chopped them into small pieces, everything mixed much better. I’ll certainly make this again, chopping the dates first.

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jules March 11, 2016

Great idea with the dates Susan… and that way you’d be checking for stones as well 🙂
Jx

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jules March 11, 2016

And the dates really add loads of sugar… they’re like 70% sugar or something.

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