Peanut Butter Cups might be my favorite candy of all time. I make my own so I know everything that goes into those little candies of heaven. Not having the patience to melt chocolate and then wait for them to form in the fridge I took it upon myself to make ice cream. Seeing as I don’t consume dairy (outside of CorePower) I searched and searched and searched for dairy-free ice cream. I tried making one with corn starch but it just didn’t come out right. There was that lack of creaminess (of course, no dairy Columbo.)
I then saw that if you blend frozen bananas that it would make itself into a cream and I thought banana ice cream? That sounds awesome but what about tossing in other ingredients to make it ‘better’ and I did just that.
One of the recovery smoothies I make for any workout that is one hour or less is the Peanut Butter Cup smoothie so why not toss in the frozen bananas and see what happens. Well……heaven happened. I offered Karen a taste and three spoonfuls later we were practically tustling on the ground while Chico was slurping down the ice cream.
I have decided that I shouldn’t be selfish and will share this recipe with you. It has a whopping four ingredients in it and anybody with a blender or even a magic bullet can make it. I used the magic bullet but highly suggest you use a blender as it is more powerful.
PEANUT BUTTER CUP ICE CREAM
Nutritional Information: 423 calories, 75g Carbs, 3g Fat, 30g Protein (also a 2.5:1 Carb:Protein ratio so pretty good for after a workout as well)
- Place all the ingredients in the blender.
- Press on and let whip until it becomes thick.
You can probably place this in the freezer and scrape the icicle off the top every 20-30 minutes but it really wasn’t necessary.