This recipe for banana ice cream with homemade chocolate peanut butter is one of the easiest recipes I have.
The other day I was talking with Santiago and we were trying to figure out since when we read the labels of everything we eat. We started years ago, time flies! Santiago is allergic to dairy since day two of his life. But my household did not become dairy free until Santiago was two or three years old.
At that age his allergies manifested with ear infections. Poor boy, the ear infections were strong and very painful. I remember once Santiago saying to me, “Mommy, have you called the ambulance so they can come and get me?”
By that time, the doctors suggested a surgery to prevent his ear infections, I refused. I thought the idea was the worst idea ever. But that simple idea sparked the elimination of dairy from the house. I was super naive and I swore that it was just milk, cheese and cream. But out of curiosity one day I read the ingredients of a water-based lemon ice cream and it had casein, milk protein !!! It was a total shock !!! That is why I created this banana ice cream and home made chocolate peanut butter.
If it was super hard and I went against all the traditional ways of feeding a family for many years. During this time I became the worst mom ever, the one that doesn’t feed her kids “correctly”. Now, imagine that on top of that I was vegan!!! Hahahaha, I get a laugh! But that’s okay because all those years against not natural ingredients and dairy gave me ideas and delicious recipes that now I can share you in BrownSugar&Vanilla or its Spanish version Piloncillo&Vainilla.
This one ingredient banana ice-cream has nothing but frozen bananas pureed in the food processor and drizzled with peanut butter with dark chocolate and coconut whipped cream. You could serve this vegan banana ice-cream it with:
Here is the recipe for this
banana ice cream with chocolate peanut butter
Banana ice cream with dark chocolate peanut butter
- 4 frozen bananas
- 4 tablespoons peanut butter and dark chocolate
- 2 tablespoons coconut whipped cream
- To freeze the bananas, peel and cut into pieces. Put them in a bag or container and put them in the freezer for three hours or up to one night.
- Put them in a blender or food processor and pulse until creamy.
- Serve with chocolate peanut butter or other toppings that you wish.