Peanut Butter Chocolate Nice Cream - The Perfect Quick Dessert

Calling all peanut butter and chocolate lovers!!! 

Looking for a really easy, yet decadent rich dessert that you can whip up very quickly (in minutes) that is healthy and tasty? 

You won't regret trying this peanut butter chocolate "nice cream" that I make using just 4 ingredients: frozen bananas, fat-free (PB2) peanut butter powder (see notes), cocoa powder (I use this one ( Link to Unsweetened cocoa )and a 1/4 cup of almond milk. And it can be made in a strong blender. I use my Nutribullet Rx. 

What makes it a nice cream? 

It is a plant-based ice cream. Yet, it is sweet, creamy, and mouthwateringly delicious! It contains no cream, sugar, or high fat ingredients. And it is gluten-free, vegan and kosher parve.

My bananas usually ripen up too quickly, so I frequently peel them, place them in a baggie, and freeze them for a minimum of one night and keep them up to 10 nights in the freezer. (they will keep even longer but might get brownish)

The ripe frozen bananas are perfect for making this quick non-dairy ice cream in minutes.

                                   

Did I mention that it is rich, decadent, and creamy. It tastes like the real thing to me yet its much lower in fat and calories than regular ice cream.

Sometimes I am sitting around watching TV, and I get the urge for something sweet and delicious but I want something not too fattening or sugary. I don't usually keep sweets in the house because I end of eating too many of them when they are right in my view. 

This is a perfect solution for me. I have to actually make the dessert so I can't just walk by and grab handfuls or spoonfuls, but the right portion can be made in minutes. And it's perfect for a hot summer night!!

This easy dessert is suitable for those following Weight Watchers too. 

Peel and freeze whole in a baggies 

Author of the blog: Judee Algazi

Prep Time: 2 minutes

Cook Time: none

Make Time: 1 minute

Serves: 1 large scoop

Ingredients: 

2 frozen ripe bananas 

1 very heaping tablespoon of Unsweetened cocoa (link)

1 very heaping tablespoon of PB2 peanut butter powder

1/4 cup of almond milk

Directions

Place frozen bananas, cocoa, PB2, and almond milk in a strong blender or Nutribullet ( I always use my NutriBullet). Blend for 1 minute until everything blends and is creamy. 

Scrape into a bowl, cup, or container (mold it with an ice cream scoop to make it rounded if you like) and enjoy immediately.

I'm sharing today's post on Weekend Cooking that is hosted at The Intrepid Reader and Baker where any blogger can share a food related post. 

Notes:

1. Leave out the cocoa and add a few drops of vanilla for a yellowish ice cream.

2. PB2, or peanut butter powder,  has much of the fat removed but still has a strong peanut butter taste with a huge reduction of fat and calories. I buy it on Amazon or in Whole Foods Market.

3. Perfect for anyone gluten-free (check you peanut butter powder to make sure it is gluten-free)

4. This is also a perfect parve dessert for anyone who is kosher

5. The ultimate vegan ice cream

6. Serve with fresh berries, chocolate syrup, chocolate chips, etc.

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