Recipes: Almond Milk Chocolate Peanut Butter Ice Cream

A little while ago I went to visit one of my girlfriends Christina in her beautiful new house (she's my first friend to purchase her own home and I'm so proud of her!) for a bit of a girl's night in. After making a delicious (and slightly unhealthy) bacon and leek pasta, I flipped my sh*t when I saw that she had a new ice cream maker. I immediately commandeered her food processor and started gathering up ingredients. It. Was. Incredible.




1 oz dark chocolate
1 1/2 cup chocolate almond milk
1/2 cup vanilla almond milk (unsweetened)
2 bananas
3 Tbsp peanut butter
handful of strawberries, for garnish

~In a food processor*, grind chocolate down into fine pieces, yet not to a powder.

*In general, when using a food processor, I find it easiest to pulse rather than hold down the chop/grind button(s) so you have more control over the consistency of your ingredients.

~Add the chocolate almond milk to the food processor until blended with chocolate. Add one banana and mix until smooth. You may notice pieces stuck to the sides and not blending, if so just grab a spatula and move them off the wall.

~Continue adding vanilla almond milk and remaining banana gradually, until you get the consistency you like. I'll admit I didn't measure when I made the ice cream, but the measurements above are approximate.

~Pour mixture into the ice cream maker and about 15 minutes later, or when it starts to thicken, but isn't completely done yet, add the peanut butter. This adds to the creamy texture, as well as the general awesomeness. If you don't have an ice cream maker, you could try freezing the mixture in a regular freezer. No promises it will be the same wonderful texture, though.

~Cut up strawberries, scoop ice cream into bowls, top with strawberries and get ready for a crazy girl's night! Or fall asleep on the couch watching HGTV, like we did.