Ingredients
Scale
- 4 cups sliced (frozen bananas)
- 1/4 cup all-natural peanut butter
- 1/4 – 1/2 cup plain (unsweetened almond milk)
- 1/3 cup mini peanut butter cups
Instructions
- In a food processor or high-speed blender, combine frozen banana slices, peanut butter, and 1/4 cup almond milk. Blend until smooth. If it’s too thick, add a splash more almond milk.
- Add mini peanut butter cups and pulse to mix.
- Enjoy immediately for a soft-serve texture, or transfer to a parchment-lined bread pan and freeze for about 2 hours for a firmer, ice cream-like consistency. If left in the freezer longer, it will become solid, so remember to thaw before serving!
- Serve with additional peanut butter cups and a drizzle of peanut butter.
Notes
- For the best banana nice cream, ensure your bananas are ripe (yellow or slightly browned)—this adds natural sweetness.
- While we used almond milk, feel free to use any milk of your choice.
- To boost the protein content, try using vanilla Core Power protein milk.