Vegan Peanut Butter Bombstik Ice Cream
So, here’s entry #1 of an attempt to log the vegan shit I experiment with making. This stuff is definitely worth being the first recipe. The crappy phone camera does no justice to the consistency of this stuff, which honestly just tastes fattening, decadent, and amazing. Like you mixed up a Bombstik with some peanut butter and added salt for a kick.
(Don’t be turned off by the banana base… frozen bananas can reach the texture of vanilla ice cream when you blend them well, and adding the other ingredients make for a sweet, decadent melange unlike anything you’d ever call healthful).
Peanut Butter Bombstik Ice Cream
1 (very ripe) medium banana, sliced and frozen
1/4 cup almond milk
1.5 tbsp PB2 (all natural, delicious powdered peanut butter!)
1 tbsp Cocoa powder (I use Ghirardelli; it’s worth it)
1/4 tsp Vanilla
1 tsp stevia
1/8 tsp salt
Directions: Blend up the frozen banana with the 1/4 cup almond milk in a good blender or food processor, just for 10 or so seconds. Once it looks ice-creamy, add in the PB2, cocoa powder, vanilla, stevia, and salt (you may only want a pinch, but I enjoy the salty-sweet phenomenon) and blend again until everything is evenly combined. Scoop it into a container and let sit in the freezer for about 20 minutes, then take out (it’ll seem icy at first, but a quick stir fixes that), scoop into an ice cream dish and enjoy with no remorse!
It’s more like softserve, but if you freezed it a couple hours more I bet it could be a great scoopable consistency. It’s 100% vegan, took only minutes to prepare, and is a grand total of 161 calories and 3.7 grams of fat! For this whole half cup serving! Compare that to Haagen Dazs Peanut Butter Chocolate ice cream, which has 24 grams of fat and 360 calories for the same amount of ice cream.
Seriously… try this stuff. It does the damn thing.
(A note on PB2: This stuff really makes the dish. It’s powdered peanuts, sugar and salt, and has only 45 calories for 2 tbsp. Normally you mix it with water to make peanut butter, but for this recipe you just add it dry, and it blends perfectly and saves you about 100 calories that you’d get from using regular peanut butter. I highly recommend it! Here’s a store locator so you can find out who sells it near you: http://www.bellplantation.com/locator/ )
