Peanut Butter Nice Cream with Chocolate Peanut Butter Cups

Ingredients

• 4 bananas, sliced and frozen
• 2 tablespoons peanut butter
• 1/2 teaspoon vanilla

• 1/2 cup peanut butter
• 1/4 cup cacao butter
• 3 tablespoons date syrup or another liquid sweetener
• 1/2 teaspoon vanilla extract
• Dark chocolate or if making your own chocolate shell:
  • 1/4 cup cacao butter
  • 1/2 cup cacao powder
  • 1-2 tablespoons brown rice syrup, agave, maple syrup, or another sweetener of choice
  • 1 teaspoon of vanilla
  • pinch of salt

Instructions

1. Melt the cacao butter in a saucepan or the microwave. Remove from heat and stir in the remaining ingredients. Transfer mixture to a chocolate mold or ice cube tray and put it into the freezer to solidify.
2. If making the Chocolate Shell from scratch melt the cacao butter in a microwave-safe bowl at high in 30-second increments, stirring in between, until it’s melted. You can also do this in a pan on a stovetop. Once melted, mix in the remaining ingredients until completely smooth. Alternatively just melt a store-bought dark chocolate bar.
3. Drop the frozen peanut butter fillings into the melted chocolate one by one, and thoroughly coat. Remove and place back onto the parchment paper. Transfer to the fridge or freezer to harden.

1. Now for the easy part – put all the ingredients into a blender or food processor and mix! This will take some time and encouragement (I used a wooden spoon, pushing down on the hard mass of banana you’ll have at first).
2. After about 5 minutes it should have the consistency of soft serve. If you’d like to have a more frozen end product just transfer to the freezer for ten minutes or so before eating.
3. To assemble, roughly chop the Chocolate Peanut Butter Cups and stir half through and sprinkle the rest on top of your ice cream! Enjoy!

Notes