Peanut Butter Chocolate Chunk Ice Cream

  • 4 ripe bananas, peeled, chopped and frozen
  • 200ml almond milk
  • 3 tbsp Meridian crunchy peanut butter, plus 2 tbsp for the ripples
  • 60g dark vegan chocolate, chopped fine

1. Put all the frozen bananas, almond milk and the crunchy peanut butter into a blender and whizz together until smooth. This will take a while, keep scraping down the sides and separate any banana chunks that have become frozen together.

2. Once smooth, remove the blender blade and stir in the chopped chocolate. Tip the ice cream into a freezer container dotting and swirling in the remaining peanut butter as you go, cover and freeze until set. Remove from the freezer 10 minutes before serving.

Rule the Kitchen with More Recipe Faves

Hunter's Chocolate Tacos
Chocolate Ice Cream Tacos
Now playing...
3:41
Chocolate Sauce for Ice Cream
Chocolate Sauce for Ice Cream
Time
5
Serves
-
Difficulty
-
Chocolate-Ice-Cream
Chocolate Ice Cream
Time
10
Serves
-
Difficulty
Med
Chocolate and Vanilla Sundaes
Chocolate and Vanilla Sundaes
Time
10
Serves
6-8
Difficulty
Easy