Can you believe the peanut butter chunks in this ice cream? I think I could eat the whole thing!
This vegan ice cream is super creamy and is made with 100% plant-based, real ingredients. It will be much easier on your tummy and satisfy any sweet tooth.
Vegan Chocolate Peanut Butter Ice Cream
Serving size is 1/2 c
- Prep Time
- 5 min
- Passive Time
- 2 hours
- 2 ripe bananas, frozen
- .33 c unsweetened almond milk
- 1 scoop Chocolate Peanut Butter IdealRaw Protein
- 3 tbsp. natural peanut butter
Line a small baking sheet with parchment paper. Drop teaspoon sized amounts of the peanut butter on the parchment paper. Place the peanut butter in the freezer and freeze for 30 minutes. Also, freeze the bananas if you haven’t already.
To make the ice cream, combine the bananas, almond milk, and IdealRaw in a high powered blender. Blend until thick and smooth. Scoop 1/3 of the ice cream into a mini loaf pan, top with a 4 frozen peanut butter balls, and repeat two more times if possible. This way the peanut butter is throughout the ice cream when it is scooped. Freeze for 2 hours. Enjoy!!
Amount per serving