You may already know that frozen banana ice cream is the perfect base for a healthy ice cream, right?
So how about a delicious twist?
That’s why I’ve decided to bring here a combination that I simply LOVE:
Banana and peanut butter ice cream 😍
Ingredients-wise, this healthy treat is basically made only with a combination of overripe bananas and peanut butter.
For the peanut butter, here I used a crunchy version (I like to find pieces of peanut in my ice cream), but you can use the smooth one.
Now for the bananas remember to use overripe ones, as it will be the natural sweetener of our ice cream.
Perfect for those super hot summer days! ☀️
4 (~550 grams) overripe bananas, chopped and frozen
1 cup (250ml) of coconut cream
1/2 cup (130g) of peanut butter (or any other nut butter)
In a food processor add bananas, coconut cream, and peanut butter.
Mix until everything is well combined and you get a super smooth and creamy mixture.
Pour the mixture in an ice cream container and let it set in the freezer for one hour. ⏰
IT’S DONE! 🎉
Another fantastic part of this recipe is that kids will love it.
You know it can be challenging for conscious parents to find a healthy dessert to serve their kids.
With this banana and peanut butter ice cream the problem is solved.
You have just found the perfect healthy ice cream! 🙂
This Dairy Free Chocolate Mousse is that kind of healthy treat that takes you only a feel minutes to whip up.
The only extra work here is actually having to wait for the coconut cream to chill overnight.
But let’s be honest that this is extra work for your fridge, right? 😁
On the absolute plus side, this recipe is absolutely delicious!
Not even the fussiest of the eaters would think this chocolate mousse is dairy free.
And you can totally adapt it to a vegan version by replacing honey with coconut sugar, that works just as fine. Perfection!
2 cans of coconut cream, chilled overnight
¼ cup of honey
½ cup of cocoa powder
A pinch of salt
Open the coconut cream cans and scoop out only the solid coconut cream into a mixing bowl. Whip it until soft and creamy. Reserve 4 tablespoons of it for later.
Tip: you can use the remaining water in the cans for cooking or smoothies
Add honey, cocoa powder, and salt, mixing until well combined.
Pour the mixture into 2 serving bowls and keep refrigerated until serving time.
It’s DONE! 🎉
Serve it with one tablespoon of that cream we previously reserved, and garnish with grated dark chocolate.
Coconut butter is incredibly easy to make, you just need dried and unsweetened coconut flakes and a food processor (or a very powerful blender).
I love it so much! ❤️
Spread on toast, added to a smoothie, mixed with peanut butter for an energy ball, added to a yummy cake frost. As you can see, the sky is the limit! 🙂
500 grams of dried coconut flakes, unsweetened
In a food processor (or a very powerful blender) add the coconut flakes. You must use dry coconut, either shredded or flakes. Fresh coconut will not work.
Blend it for 15 to 20 minutes, or until you get a smooth and thick liquid.
Pour the butter into a glass jar and let it rest at room temperature, until it has a solid but spreadable consistency.
Cover the jar with a lid and store it also at room temperature.
It’s done! 🎉 There is no need to refrigerate coconut butter.
Tip: It is normal for coconut butter to get quite hard on a cold day, especially around winter.
I recommend you to microwave it, or put on a double boiler, to soften things a bit before serving.
Did you know? Scientific research is still a bit sparse in this area, but it is commonly accepted that coconut butter (or oil) is an interesting natural beauty product for skin care. Typical applications include as a skin moisturizer, lip balm, and even shaving cream. But of course, before spreading coconut all over your body, make sure to test on a small area to make sure it does not trigger any allergic reactions.