- 3 bananas
- 2 tablespoons unsweetened, unsalted peanut butter
- 1/4 teaspoon sea salt
- 4 tablespoons of brown rice syrup
- 2 tablespoons of unsweetened cocoa powder
- Chopped peanuts for garnish
Here is the solution of worrying about not eating ice cream, because of lactose problems, gluten, or trying to keep a dairy-free diet. An ice cream like no other, healthy but with the creaminess and sweetness that we all love. Dairy-free Ice cream, a sweet and salty ice cream that goes perfect on warm afternoons as well as cold nights. Ice cream without cream or ice to be made. It sounds impossible but this recipe of salted banana peanut butter ice cream, can be made without any of it.
That’s why it should be the favorite deserts of those who are avoiding lactose and dairy consumption. Not only does this ice cream doesn’t require cream or ice, it’s easy to make, delicious, and works as a perfect dessert for cold nights or warm afternoons. The other good thing about this recipe is that it is dairy-free, meaning no dairy at all. No gluten and no refined sugar. And it’s so easy to make that you won’t need a fancy machine or ice cream maker to get the consistency of it.
You will need to make the ice cream and the chocolate caramel sauce; For the ice cream, you will need bananas, unsalted peanut butter, and sea salt. And for the chocolate caramel sauce; brown rice syrup, unsweetened cocoa powder, and chopped peanuts as an option for garnish. The first thing to get the ice cream going is one night before, cut the bananas in little slices and let them freeze overnight.
The next day get your bananas out of the fridge and put them to defrost, once they are defrosting, add brown rice syrup and cocoa powder in a double boiler at a low heat while you blend the ice cream. Making sure it doesn’t burn. When fully blended, add the bananas and peanut butter in a blender or food processor at a low speed and beat it with a spoon. Before its fully blended add salt to make it on your taste.
Once it is creamy and soft, scoop it into a glass or bowl, add the melted chocolate caramel sauce, and sprinkle with chopped peanuts Get this for your kids or for your elders, as is a gluten-free diet it can be good for anyone, for a warm afternoon of spring or summer nights this dairy-free ice cream has the perfect balance between sweet and salty, and the chocolate sauce adds an incredible plus to the ice cream, not only it being creamy and yummy, but it becomes it gives that strong flavor of the chocolate.
Don’t worry about eating ice cream anymore with this recipe. Set your bananas aside, prep it and serve cold. Enjoy it anytime, and make it, improve it and you can definitely add new ingredients to meet your taste and try to keep the salty and sweet flavor. The recipe can be up for two servings but you can make more and increase the amount of ingredients in order to get up to for or six serves.
- Slice bananas for cereal and freeze overnight in a sealed container. Pull the bananas out of the freezer and defrost for a few minutes.
- While the bananas are defrosting heat put the brown rice syrup and cocoa powder in top of double boiler heat on low while blending the ice cream, checking on it to stir and make sure there’s not burning.
- In a good processor or high powered blender like a vitamix combine the bananas and peanut butter on low speed to avoid burning out the engine on food processor or blender, take breaks and stir with a spoon. When mostly mixed, add salt a little at a time and adjust to taste.
- Scoop ice cream into a small bowl, pour melted chocolate caramel sauce over top and sprinkle with chopped peanuts.