banana and peanut butter come together in an ice cream-style cup, covered in refined sugar free dark chocolate. oh, roasted peanuts too.
It’s getting warmer, and thus the frozen dessert recipes are beginning. But to be honest, I would make-slash-eat this any time of the year, and it’s been development since the winter, so, you know. It’s truly a delicious treat that satisfies any sweet tooth craving while still being refined sugar free. It’s not considered SCD since these are covered in refined sugar free dark chocolate, however, if you did want to make these SCD, just skip the chocolate part entirely and make yourself a yummy banana PB ice cream cup that’s topped with a bunch of chopped roasted peanuts. It will satisfy your sweet tooth just as well, I promise.
Let’s talk about the ice cream component though – it’s coconut milk combined with honey and PB and one frozen banana which gives it that creamy, PB and hint of banana taste. One banana goes a long way to provide the banana flavour. These do need to be made in steps, as you have to start with a chocolate base that you then freeze (that is, if you’re doing the chocolate part!), before filling each cup with your ice cream filling. However, as a whole, each step is extremely easy and of course, no turning on the oven is required. You can also prep these over the course of two days to make things easier, or prep the filling ahead etc.
There’s not much else that I need to say, just keep a stash of these in your freezer (hopefully they last long enough to qualify as a stash). They are quite decadent anyways, so you may find yourself satisfied with eating half and saving the other half…for two hours later.
Check out the recipe for these frozen desserts below, and follow me over on IG @grainfreee or TikTok @grainfreee for more daily shares!
A few more frozen treats you can check out:
banana peanut butter ice cream cups: ingredients
banana peanut butter ice cream
- 1 can coconut milk (solid contents only, refrigerate the can in the coldest part of your fridge for at least 24 hours)
- 1/2 cup smooth all natural peanut butter
- 1 frozen (ripe) banana
- 1/4 cup honey
- 1 tsp pure vanilla extract
peanuts
- 1/2 cup + 3 tbsp roasted peanuts, chopped
chocolate
- 1 + 1/2 heaping cups refined sugar free chocolate chips
- 6 tsp coconut oil
banana peanut butter ice cream cups: how to
- line a muffin tin with silicone cups.
- start be melting 1/2 cup of your chocolate chips (reserve rest for later) and mix in 2 tsp of coconut oil (again reserve remaining amount for later).
- coat the silicone muffin cups in chocolate, to do this you can use a spoon and drop some chocolate into each mold and then rock the muffin tin back and forth to allow the chocolate to creep up the edge of each cup.
- now place in freezer to allow the chocolate base to freeze, approximately two hours.
- meanwhile you can combine all the ice cream ingredients together in a blender or food processor, and blend until well combined.
- once the cups are ready, remove the muffin tin from the freezer and fill each cup with the ice cream mixture, before topping with the roasted, chopped peanuts.
- melt your remaining chocolate and mix with the remaining 4 tsp of coconut oil.
- cover each ice cream cup in chocolate and return to the freezer until cold (a few hours).
- store frozen, you can remove them from the muffin tin and wrap in parchment paper and store in ziploc bags. when ready to eat, you may want to allow them to sit out for a few minutes as they can be very hard when frozen.
banana peanut butter ice cream cups
Ingredients
banana peanut butter ice cream
- 1 can coconut milk solid contents only, refrigerate the can in the coldest part of your fridge for at least 24 hours
- 1/2 cup smooth all natural peanut butter
- 1 frozen (ripe) banana
- 1/4 cup honey
- 1 tsp pure vanilla extract
peanuts
- 1/2 cup + 3 tbsp roasted peanuts, chopped
chocolate
- 1+1/2 heaping cups refined sugar free chocolate chips
- 6 tsp coconut oil
Instructions
- line a muffin tin with silicone cups.
- start be melting 1/2 cup of your chocolate chips (reserve rest for later) and mix in 2 tsp of coconut oil (again reserve remaining amount for later).
- coat the silicone muffin cups in chocolate, to do this you can use a spoon and drop some chocolate into each mold and then rock the muffin tin back and forth to allow the chocolate to creep up the edge of each cup.
- now place in freezer to allow the chocolate base to freeze, approximately two hours.
- meanwhile you can combine all the ice cream ingredients together in a blender or food processor, and blend until well combined.
- once the cups are ready, remove the muffin tin from the freezer and fill each cup with the ice cream mixture, before topping with the roasted, chopped peanuts.
- melt your remaining chocolate and mix with the remaining 4 tsp of coconut oil.
- cover each ice cream cup in chocolate and return to the freezer until cold (a few hours).
- store frozen, you can remove them from the muffin tin and wrap in parchment paper and store in ziploc bags. when ready to eat, you may want to allow them to sit out for a few minutes as they can be very hard when frozen!