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| Mrs. McG's Vegan Peanut Butter Banana Ice Cream |
"This is a quick and clean vegan ice cream dish I created for a few in-legal guidelines who are on a vegan food plan. My husband introduced mini-chocolate chips (no longer vegan) and said this ice cream almost tasted like cookie dough! This recipe is tons extra healthy than traditional ice cream. Be sure to give it a try. Enjoy!"
Ingredients :
- four frozen bananas, sliced
- 1/four cup peanut butter
- half of teaspoon vanilla extract
- 2 pinches floor cinnamon
- 2 tablespoons vanilla soy milk
- 2 tablespoons chopped almonds, or to taste
Instructions :
| Prep : 15M | Cook : 3M | Ready in : 15M |
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- Process bananas, peanut butter, vanilla extract, and ground cinnamon collectively in a meals processor, pausing to scrape down the sides every so often, till easy. Add soy milk and mix until clean. Scoop into bowls and pinnacle with chopped almonds.
Notes :
- The bananas ruin down less complicated inside the food processor if they're in smaller chunks. I slice them up and put them right into a resealable freezer bag to freeze them.
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