Wow…it is NOT easy to find a recipe for ‘chocolate peanut butter banana ice cream made with maple syrup’ on the internet! And, believe me, I looked…even all the way out to the third page search results! 😉 I couldn’t even find a basic recipe to use as a start for this concoction that I had created in my mind. I can’t imagine I’m the first person to ever come up with this idea…but, clearly, not many people have made it yet (well, at least not the way I wanted to)! So, I winged it and came up with my own recipe…and it tasted so good! I couldn’t believe that it worked out so well on the first try. I was nervous that I wouldn’t have the right ratios of ingredients or that it would be too chocolaty, or too bitter, or too banana-y…but, really, I think it’s “just right!”
Doesn’t that look so good??? Yum! My kids LOVED this. (Really, though, did you expect them not to?) 😉 I really, really liked it, too. And what I love even more about it is that it’s made without any refined sugar…sweetened only with maple syrup and a banana. It always makes me feel good when I can come up with recipes like this one!
Chocolate Peanut Butter Banana Ice Cream
- 1 ripe banana
- 1/4 cup natural peanut butter (mine is only dry roasted peanuts and salt)
- 1/4 cup cocoa powder
- 2/3 cup pure maple syrup (I buy mine from Honored Prairie)
- Pinch of salt
- 1 tsp organic vanilla extract
- 3/4 cup organic whole milk
- 2 cups organic heavy whipping cream (I’m trying to find a brand without carrageenan…)
- 1 T arrowroot flour/starch
In a food processor or blender, combine the banana, peanut butter, cocoa powder, maple syrup, salt, and vanilla and mix until smooth. In a separate bowl, whisk together the milk, cream, and arrowroot. Pour the chocolate mix into the milk mix and whisk together until thoroughly combined. Place in the refrigerator until you’re ready for the next step.
Turn on the ice cream maker with the frozen bowl in place and pour mixture in. Let churn for about 20 minutes. Either serve right away “soft serve” style or transfer into a freezer-safe storage container. Let harden for a couple hours and then enjoy! (I will gladly admit to tasting several bites before putting it in the freezer!) 😉
You could also melt some chocolate (like Enjoy Life chips) and drizzle it on while transferring to the freezer container. This would be a yummy addition! I was about ‘this’ close to doing that this time, but then decided I really wanted to try it ‘plain’ before adding additional chocolate. Next time…
Note: If this is too hard when you take it out of the freezer, just let it sit on the counter for about 5 minutes before trying to scoop out. You’ll save your arm the workout, believe me!
This is the ice cream maker we own. I highly recommend it for making delicious desserts in which YOU can control the ingredients! I have so many ideas for ice cream flavors/combinations and sorbets I want to try in the near future…
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