Chocolate Peanut Butter Banana Ice Cream The Healthy Maven
Place the frozen bananas, cocoa powder, and almond butter into your high-powered blender. 4 frozen bananas, ยผ cup cocoa powder, 2 tablespoons almond butter. Blend the bananas on high speed using the plunger to push the bananas down as needed. After 2-3 minutes the ice cream will run smoothly.
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Arrange banana slices in a single layer on a large plate or baking sheet. Freeze for 1-2 hours. Place the banana slices in a food processor or powerful blender. Puree banana slices, scraping down the bowl as needed. Puree until the mixture is creamy and smooth. Add the peanut butter and puree to combine.
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Freeze them until solid, at least 1 hour. If you freeze them overnight, let them thaw for about 20 minutes before using. Add the frozen banana pieces to a high-speed blender together with the peanut butter and maple syrup (if using). Blend until the mixture is super creamy and lump-free.
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Process until bananas are mashed (the texture may look dry). Add milk, peanut butter and vanilla. Blend until smooth. Transfer mixture to a freezer safe container with a lid. Stir in chocolate chips if desired. For soft serve consistency, enjoy immediately. For hard ice cream consistency, freeze for 1 hour.
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STEP 2: Add the frozen bananas, cocoa powder and peanut butter to a food processor. STEP 3: Process until ice cream consistency is reached. This typically takes me 1-3 minutes so be patient! You may need to scrape down the sides occasionally to make sure the mixture is well combined.
Peanut Butter Banana Ice Cream
Instructions. Cut the frozen bananas into coins, so they will process faster. Then add them to the bowl of a large food processor fitted with an "S" blade. Add in the peanut butter, vanilla, and salt, too. Process until the bananas are smooth, stopping to scrape down the sides of the food processor, as needed.
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Instructions. Allow the bananas to sit out on the counter for about 10 minutes so they just begin to thaw (just barely). Put the bananas through the Yonana's machine (or in a processor with a small splash of milk and blend till smooth). Stir in the peanut butter and cocoa powder. Mix well and serve.
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Place the bananas and peanut butter in your high-powered blender or food processor. (See notes) Blend on high, scraping down the edges, until the ice cream is very creamy, about 2-3 minutes. 4 ripe frozen bananas, ยผ cup all-natural salted peanut butter. Best served right away. Optional: chocolate chips.
PeanutButter Banana Ice Cream
Instructions. Combine bananas, peanut butter, cocoa powder, and half and half in a blender and blend until smooth. Pour into a Ninja Creami Pint container. Put the lid on the pint container and freeze on a level surface for 24 hours. After 24 hours, remove the pint from the freezer. Remove the lid.
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Chocolate Peanut Butter Ice Cream Scroll down to watch the video! In the name of all thing holy, I am hoping you've already had the opportunity to try some type of banana ice-cream before now. Open Now! Join my Mind Body Weight Loss Course: The Don't Diet. Tbsp each of cocoa and peanut butter, (2 Tbsp) of milk of choice and 1 tsp of maple.
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Place the frozen banana chunks, frozen mango, peanut butter, dates, vanilla, 2 tablespoons of almond milk and cocoa powder in the base of a food processor. Process on high for 5 minutes, or until the mixture is creamy and fully combined. Add an extra 1-2 tablespoons of almond milk, if necessary, to get the right consistency.
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This frozen treat -- essentially a peanut butter-flavored banana ice cream with jelly mixed in -- can be eaten as a kind of soft serve right away. Or, those who prefer a more traditional hard ice.
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Cut the bananas into small chunks and freeze until solid, at least 1-2 hours. Transfer the bananas to a very strong blender and blend until smooth and creamy.
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Add bananas into a food processor (preferred) or blender. Blend until crumbly. Add milk, blending until smooth. Add peanut butter and cacao powder. Blend until smooth, scraping down the sides of the processor as needed. Pour half of the mixture into a freezer-friendly, airtight container.
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How to make banana ice cream: Place frozen ripe banana slices, cocoa powder, peanut butter, vanilla extract, almond extract, and cinnamon into a high powered food processor. Blend until VERY smooth, scraping down the sides as needed. Optional: blend in milk and maple syrup. The milk will thin the mixture out and the maple syrup will add more.
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Preparation. Slice up your bananas into 1-inch (2 cm) slices. Spread on parchment paper on a baking sheet and freeze slices for 2 hours. Blend frozen slices in a powerful blender until it reaches a smooth consistency. Mix in remaining ingredients. Transfer to a small bowl or container and freeze for one hour, or until ready to serve.
