Disclaimer: Thank you to Natural Balance Foods for sponsoring this recipe.
Today’s recipe is a little bit unusual coming from me… Because if you’re a regular reader, you’ll know that I have a banana intolerance.
So why on earth am I posting a recipe with banana in it? Well, before I knew bananas were a problem for me, I tried the “nice cream” trend and I loved it. A couple of years ago, I remember making a peanut butter flavour and it was so delicious. It makes me so sad that I can’t eat it anymore!
But teamed with some trust-worthy taste-testers, I recreated the nice cream recipe I made years ago and it was a hit with them. Adding chunks of Nakd’s new Peanut Delight bar transformed it into a real treat.
I’m confident you will love this too.
This ice cream is:
And if you’re impatient, like me, you can skip the churning part and serve it straight away as a soft-serve ice cream!
Delicious as it is or served as a smoothie bowl base.
Nakd Peanut Cookie Dough Nice Cream
- 2 large ripe bananas
- 1/4 cup peanut butter
- 3 Nakd Peanut Delight bars
- optional 2 tbsp cacao nibs
Peel and chop the bananas. Freeze for at least 6 hours or overnight.
Blend with the peanut butter until smooth.
Chop the peanut cookie bars into small chunks and stir into the "ice cream".
(optional) stir in the cacao nibs too.
Then you can either serve straight away as a "soft serve" ice cream or pour into a freezer-safe container and freeze for another 4 hours or overnight for a scoopable ice cream that you can add to a cone!