Friday, September 19, 2014

Vegan Ice Cream

4-5 very ripe bananas
1 large avocado
2 tablespoons smooth, salted peanut butter
2 tablespoons cocoa powder

Peel bananas and avocado. Cut into small chunks. Separate to two airtight containers and freeze until solid (preferably overnight). 

Add frozen bananas and avocados to a food processor and blend until smooth and creamy (be sure to scrape down the sides of the food processor as needed). The mixture will go through different stages: crumbled, oatmeal-like texture, gooey to finally creamy. At this point, add the rest of the ingredients to combine.

You can enjoy this right away. For best result, freeze until set. Will keep for up to two days.

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