The most amazing, super rich and creamy in an instant, vegan ice cream!😍 If you thought peanut butter and jelly went well together, just imagine how well peanut butter and mulberry go together.
Get some bananas in the freezer at all times, because this ice cream is so good, you’ll probably want it every day in all different flavors. To switch it up, try replacing peanut butter with almond butter or tahini. You could also switch out dried mulberries for dried turkish figs or any dried fruit really. The possibilities are endless.
Banana Storage
I use a lot of frozen bananas, so I need a quality storage solution that can hold a weeks worth of frozen bananas.
The stainless steel ice cube bucket is my first choice. I Have used plastic bags, but that wasn’t environmentally friendly and in the long run it will cost more. I then tried using a plastic freezer tub, but the plastic broke about two months later. So stainless steel or silicone was my top choice but I can’t find a large enough silicone container.
Eat responsibly. I take no fault in your soon to be ice cream addiction. 😉
Peanut Butter Mulberry Ice Cream
Equipment
- High Speed Blender
INGREDIENTS
- 5 frozen bananas
- 2 dates
- 1/4 cup dried mulberries
- 1 spoonful of peanut butter
- 1/2 cup non-dairy milk
Extras:
- 1/2 tsp vanilla bean or 1/4 tsp extract
- 1 tbsp flax seed
- 1 tsp maca powder
Toppings:
- Handful of cacao nibs
- Handful of pecans
INSTRUCTIONS
- Blend it all together until creamy and dreamy.
NOTES
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