Zutaten für 20 Second Peanut Butter Chunk Ice Cream
- 3 large frozen bananas (about 3 cups)
- 5 tablespoons crunchy peanut butter
- 1/2 cup almond milk
- Candy Sprinkles
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Zubereitung von 20 Second Peanut Butter Chunk Ice Cream
- Add 1/2 cup almond milk to a food processor.
- Add 3 large frozen bananas (about 3 cups) to the food processor.
- Add 2 tablespoons crunchy peanut butter.
- Blend until completely smooth and creamy.
- Add the remaining 3 tablespoons of crunchy peanut butter.
- Pulse 1-2 times just to incorporate; do not overblend.
- Transfer ice cream to a loaf pan or freezer-safe container.
- Cover tightly with plastic wrap.
- Freeze for at least 8 hours, or preferably overnight, until hardened.
- For a soft-serve consistency, serve immediately after step 6.
- **Alternative Flavors:**
- **Mixed Berry:** Omit peanut butter. Add 2 cups mixed frozen berries at step 2.
- **Strawberry:** Omit peanut butter. Add 1 1/2 cups frozen strawberries at step 2. Once smooth, add 1 cup chopped frozen strawberries at step 6, pulsing gently to combine. Do not overblend.
- **Chocolate Mint:** Omit peanut butter. Add 2-3 drops of mint extract at step 2. Once smooth, add a few drops of green food coloring (to desired shade) and blend until evenly distributed. Add 3 1/2 ounces of roughly chopped semi-sweet chocolate, pulsing until incorporated. Do not overblend.
- **Nutella:** Omit peanut butter. Add 5 tablespoons Nutella at step 2. Once smooth, add 3 tablespoons Nutella at step 6 and pulse gently to combine. Do not overblend.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
25g
Fat
3g
Carbs
4g
