Twisted Chocolate Peanut Butter Ice Cream
Because Chocolate Peanut Butter Banana Avocado Ice Cream was a mouthful!
A delicious one at that!!
In the last week three different people have shared recipes with me for Chocolate Avocado Pudding, telling me that it made them think of me. I think I am honored! Anddddd I think my love for all things creamy and chocolatey proceeds me.
Me being me… woke up this morning, craving chocolate. Me also being me, popped one of my 24 Calorie Banana Cocoa-Nut Bites to tide me over while I decided what to make. I usually go for a smoothie or chia seed, fruit and oat concoction in the morning. This morning the avocados and bananas AND chocolate were calling my name. After all the tempting photos of the combination of these three products I have seen this week I decided to give it a shot.
Me being me AGAIN couldn’t stop at the pudding level (although it was freaking delicious and I want to thank all my awesome friends who suggested these recipes to me!) I had to forge forward and put my chilled ice cream bowl to use! Must I remind you here that I approve of ice cream for breakfast? Well I do. Especially when it involves avocado, banana, chocolate, andddd PEANUT BUTTER! Sign me up! I am ready to dig in!
So I started with the frozen banana and avocado and whipped them up in my food processor until they were thick and creamy and delicious. Then I added in two LARGE tablespoons of cocoa powder. This brought me to the recipe you see all over the web for healthy chocolate pudding. It was super yummy! I have to admit I consumed a
small bowl at this stage before continuing.
Once these ingredients were blended…. and
tasted devoured… I thought about what I could add to make this the perfect mixture to swirl around in my ice cream maker. Almond milk was a give in. Next I thought chia seeds would add a nice texture both because of their tapioca like texture and their inner shell crunch when you bite in. I might be the first person ever to add chia to their ice cream but dare I say it turned out pretty damn good!
The mixture was delicious at this point but it needed one… or maybe two more things. Both of which I decided to add after adding it to the ice cream machine for a little more texture in the finished product.
So into the machine this creamy mix went. After about ten minutes the last two secret ingredients went in… Richard’s Creamy Peanut Butter anddddd Pure Clover Honey! I am not sure where my ingredient ideas stem from, but I am fairly certain that my willingness to experiment with different flavor combos is a good thing based on this ice cream!
With no further ado, I present to you the biggest mouthful of an ice cream flavor ever! Twisted Chocolate Peanut Butter Ice Cream!
Enjoy every mouthful! I dare you to stop at one serving!
- 1 large ripe frozen banana
- 1 small ripe avocado
- 2 heaping T unsweetened cocoa powder
- 2 T Bob's Red Mill Black Chia Seeds
- 2.5 C Silk Unsweetened Almond Milk (any milk will work but I suggest trying almond milk if you haven't already)
- 1 heaping T Crazy Richard's 100% Natural Peanut Butter
- Food Processor - I have an even older version of this little guy and he did the trick so don't be discouraged if you have a not so amazing piece of equipment
- Ice Cream Maker (this is the one I have... I love Cuisinart. Last Christmas I got everyone in my family one of this model and they love it!
- *Note: you can make this without an ice cream maker but it takes a lot more time and patience. If you have both of those then read the notes section at the end for step by step directions without an ice cream maker
- Place ice cream machine bowl in freezer at least 8 hours (preferably 24... if it is not completely frozen this will not work!) before starting. Must be frozen completely! See your machine's specific directions for this step!
- Cut your avocado in half, carefully remove the pit and scrap the flesh into the food processor.
- Add frozen banana chunks, cocoa, chia seeds, and Almond Milk.
- Taste to assure flavor is to your liking. You can add sweetener at this point if you would like a sweeter end product. this is NOT sweet ice cream. I recommend adding agave, honey or sugar in that raw if you want it to be sweet
- Place mixture in the freezer for ten minutes to ensure it is completely chilled (it is essential that your ice cream/frozen yogurt base is very cold when you place it in your machine).
- Remove base of machine from the freezer and assemble just moments before pouring your mixture in.
- Once assembled, turn on based on your machines directions and pour the ice cream mixture in.
- Depending on your machine and the temp and volume of your mixture, the freezing process should take 10-20 minutes (mine took about 15 minutes).
- If you would like to add peanut butter (or nuts or any other ingredient) gently pour in when mixture is almost completely frozen.
- When the mixture is frozen, scoop out with a non-metal spoon/scraper into a Tupperware container with a tight fitting lid.
- You can serve immediately (will still be slightly soft) or you can freeze for about 20-30 minutes for a slightly more frozen consistency.
- Scoop! Eat! Enjoy!
!No Ice Cream Machine?
Place your mixture in the freezer in a shallow container and stir every 45 minutes for at least 4 hours. This is fairly time consuming but not horrible if you are working from home or make it after dinner while watching tv. The end result will not be as creamy but will still be delicious!
!Left Over? If you have left overs, be sure to seal container to avoid freezer burn. When you are ready to serve again, take out of freezer for 15-20 minutes before serving to allow it to thaw enough to scoop. it will freeze fairly hard but it thaws out perfectly!
If you plan to make ice cream or frozen yogurt even a few times a year I swear the investment in an ice cream machine like this is worth it!
- What do you wake up craving?
- Do you prefer homemade ice cream or store bought?
- What’s your favorite way to use avocados?