*Peanut Butter Chocolate Crunch Icecream

Another guilt-free and creamy icecream creation using coconut milk instead of bananas! This was such a delicious creation and I will definitely be making it again with other nut/seed butters. I especially enjoyed an additional topping of frozen strawberries that have been thawed out to give it a peanut butter and jam flavor profile. Yum!
Yield: 1 serving
You will need:
-1 1/2 cup canned full-fat coconut milk
-1/2 cup coconut milk/milk of choice
-1/4 cup date paste
-1/2 cup peanut butter
-1/4 cup chocolate chips/cocoa nibs
Directions:
1. Blend the milks and date paste together, pour into ice cube trays and freeze
2. Once frozen, blend the ice cubes to create a creamy icecream
3. Swirl in the creamy peanut butter with the cocoa nibs
4. Eat as is as soft serve or place back in the freezer to firm up
*You can add the peanut butter to the coconut milk before freezing as well, to make it more of a peanut butter icecream instead of used as a toppong
*You can pulse in the cocoa nibs/chocolate chips at the end of blending if you prefer them to be distributed evenly (I also topped this bowl with bananas sautéd in coconut oil)

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