Makes: 4-5 servings
Total Time: at least 6 hours to freeze
Ingredients:
- 3 ripe bananas, sliced and frozen
- 1/3 cup peanut butter, sunflower seed butter, almond butter or cashew butter
- 4 TBS almond milk (or coconut milk)
- 1 TBS maple syrup
- pinch of sea salt
- 1/4 cup mini chocolate chips
What to do:
- Slice your bananas and freeze them for at least 2 hours (or over night)
- Place all ingredients except for chocolate chips into high speed blender and blend until smooth (may want to add a bit more milk until it gets to a creamy consistency)
- Fold in chocolate chips (I folded in half and and then topped the nice cream with the other half)
- Pour into a freezer safe container with a sealable lid and freeze for at least 4 hours
- When you want to eat your nice cream, take it out of the freezer and let it sit for about 10 – 15 minutes (it’s not ice cream so it has to melt a bit before you can spoon it out)
- Your nice cream will stay tasty for about 2 months
ImBeccable Taste 