It’s February, and thoughts turn to matters of the heart, and to chocolate, of course! Indulge in this no-added sugar Creamy Chocolate Peanut Butter “Ice Cream” instead of raiding that box of chocolates. It’s satisfying, heart-healthy, vegetarian, and it’s even gluten-free – the perfect treat for all of your loved ones on Valentine’s Day, and every other day, too!
Ripe bananas are the silent partner in this frozen delight, and they make it unnecessary to add sugary sweeteners. Keep chunks of frozen banana in the freezer to use on a moment’s notice, or freeze chopped bananas for at least two hours before making this, or other recipes, such as smoothies.
I use unsweetened cocoa powder in my “ice cream” because it’s the part of chocolate with the most health benefits, and none of the sugar. You can also add cocoa powder to savory dishes, such as chili, to amp up flavor and nutrition.
Natural peanut butter is typically free of added sugar, and, along with chopped peanuts, contributes heart-healthy fat, an intense peanut flavor, and creaminess. Learn how to make homemade peanut butter from Sally Kuzemchak over at Real Mom Nutrition. (Hint: It’s easy!)
Creamy Chocolate Peanut Butter “Ice Cream”
Makes 2 servings
2 medium ripe bananas, cut into chunks and frozen*
2 tablespoons natural peanut butter (with no added sugar)
2 tablespoons unsweetened cocoa powder
1/2 teaspoon pure vanilla extract
2 tablespoons chopped peanuts
Place bananas in a large food processor. Add the peanut butter, cocoa powder, and vanilla. Blend until smooth, about 2 to 3 minutes. Transfer to serving bowls and garnish with peanuts. Serve immediately.
*Freeze for at least 2 hours.
252 calories; 12 grams fat (2 grams saturated fat); 0 cholesterol; 132 milligrams sodium; 29 grams carbohydrate; 5 grams fiber; 7 grams protein