Well…it’s February and it’s 83 degrees outside. Hello Southern California!! (and sorry east coast….) But this heat wave has my summer tastebuds activated so I am thinking about chilled savingnon blancs, crunchy salads, grilled holumi and yes, ice cream! Since I am off dairy for the time being, I created this amazing substitute and have to say…I think it’s better than the real thing! See for yourself.
These dessert bowls are from Australia. I wish I knew where because I’d but them in bulk! But as it were, they are one of my favorite gifts and I am reminded to snatch up little vessels that catch my eye whenever and wherever they present themselves.
Once blended, this mixture is so creamy and decadent. I like the bits of chocolate to be big enough that they add a bit of crunch. You want to fold in the chocolate rather than mix the chocolate in the blender…your creamy white mixture will turn brown. Ahhh, trial and error !~
- 4 frozen bananas
- 4 spoonfuls peanut butter
- 1 cup almond milk
- pinch of sea salt
- ⅓ cup chopped dark chocolate pieces
- Place frozen, halved bananas in Vita Mix or heavy-duty blender. Next add the peanut butter, salt and almond milk. Blend until very smooth. You can add more almond milk at this point if the mixture is too think. It should pour out easily. Pour mixture into a large bowl and fold in the chocolate pieces. Now, you are ready to divide the ice cream into your serving dishes and place in the freezer until solid.
- Remove 15 minutes before serving so they can soften.