Who said you need cow’s milk to make delicious and creamy ice-cream? If you’re a vegan craving ice-cream, or lactose intolerant and looking for an ice-cream alternative, this recipe is for you.
This recipe uses almond milk, but it can be substituted with coconut milk or any other non-dairy milk product.
4 frozen bananas (Tip: I recommend chopping the bananas before freezing for easy blending)
1/4 cup of peanut butter
1 tsp of vanilla extract
2 tablespoons of pure cocoa powder
2 tablespoons almond milk
Nut topping of your choice
In a blender, process all the ingredients (except the milk) until smooth. Add the almond milk and continue to blend until smooth. Scoop into bowls, with optional topping of your choice, and serve immediately.