banana peanut butter ice cream cups
banana and peanut butter come together in an ice cream-style cup, covered in refined sugar free dark chocolate. oh, roasted peanuts too.
Servings: 12 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!