Peanut Butter Cookie Banana Nice Cream
Servings
6
Total Time
360 MIN
Calories: 178 |
Protein: 6g |
Carbs: 30g |
Fat: 3g |
Fiber: 4g
Ingredients
1/2 cup
PBfit Original
- Ice cream
- 4 ripe bananas, sliced and frozen
- 1 tsp vanilla extract
- 1/4 to 1/2 cup plant based milk
- 1/2 cup chocolate cookies crushed
Directions
- Peel the bananas and chop them into small pieces. Place banana pieces in a freezer-safe container or a freezer bag. Freeze until solid, for at least 6 hours.
- Place the frozen banana pieces, PBfit, vanilla extract, and 1/4 cup of the milk into a small food processor or a high-speed blender and pulse to break up. At first, the banana will look crumbly, but keep pulsing until you get a perfectly smooth and creamy ice cream texture with no chunks. This process can take a few minutes. If you have difficulties blending the bananas, add a splash more of the plant-based milk to help the process.
- Transfer the banana ice cream to a freezer-safe container then freeze for 6 hours or overnight. When ready to serve, top with crushed chocolate cookies.
- Enjoy your PBfit Peanut Butter Cookie Banana Nice Cream!