Ingredients
300g dark chocolate (I used 50% cocoa)
Banana nice cream:
4 bananas
1/4 cup of oat milk
2 tsp coconut oil
1 tsp vanilla extract
Peanut Butter cream:
3 tbsp peanut butter (I used homemade PB)
1 tbsp maple syrup
1/4 cup of oat milk
A pinch of salt
Method
- Melt the chocolate over a bain-marie or in the microwave and pour it into the ice cream moulds (silicone moulds). Coat them evenly, you can help yourself with a teaspoon and move it in the freezer.
- Blend the bananas, plant-based milk (I used oat milk), coconut oil and vanilla extract until creamy, pour it in a bow and place it in the fridge while making the other filling.
- At this time, in the electric blender, pour the peanut butter, maple syrup and plant-based milk. Blend until the ingredients are well combined. I used homemade peanut butter which contains a very low percentage of oil, if the peanut butter you use is very creamy, you will need to add less plant-based milk.
- Grab the ice cream moulds from the freezer and spoon some banana nice ice cream into the moulds. Add a spoon of peanut butter cream on top and repeat this process until you have fully filled all the moulds.
- Place the ice creams moulds back into the freezer for at least a couple of hours (I left them freezing overnight).
- Remove the ice creams from the moulds, drizzle some melted chocolate on top and decorate with chopped peanuts as you wish!
Things you might need
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