Peanut Butter 'n Chocolate Nice Cream
This deliciously creamy and doubly peanutty non-dairy dessert pairs the ever popular combination of chocolate and peanut butter with the addition of plain (or salted) dry roasted peanuts for a guilt-free treat!
Servings: 4
Equipment
Ingredients
- 3 bananas, frozen
- 2 tablespoons unsweetened cocoa powder
- 1/4 cup powdered peanut butter
- 1/4 cup dry roasted peanuts (I used lightly salted peanuts)
Instructions
- Roughly chop bananas and add to food processor or high-powered blender (I used my VitaMix). Process until chopped into small pieces and then continue to process on low until mixture becomes thickened and smooth, with no more chunks. (Scrape down sides of processor or use Vitamix tamper as necessary.)
- Add cocoa powder and peanut butter powder and process/blend until thoroughly incorporated.
- Add 3 tablespoons chopped peanuts and process/blend just until mixed.
- Add mixture to freezer friendly container. Cover and place in freezer until firm, 1-1/2 to 2 hours. (Less time for a softer consistency and more time for harder nice cream.)
- Divide evenly among 4 dessert glasses (about 1/2 cup each) and top with remaining chopped peanuts.
- Store any leftover "nice" cream in a freezer friendly covered container in the freezer. When serving, you may need to remove container from freezer and let sit at room temperature before scooping.
Notes
Serving size: about 1/2 cup (1/4th recipe)
WW Points: 2
Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.) 5 PointsPlus (Old plan) This frozen dessert recipe doesn't use any liquid when processing the frozen banana, cocoa and peanut butter powder. While this would make the blending somewhat quicker and easier, it would result in a firmer, icier and less creamy dessert. If you have a peanut allergy, you can substitute powdered almond butter for the powdered peanut butter and chopped almonds (or your favorite nut) for the chopped peanuts. I love the sweet and salty flavor combination, so opted for lightly salted dry roasted peanuts.
(Must be logged into WW on a smartphone or tablet.) 5 PointsPlus (Old plan) This frozen dessert recipe doesn't use any liquid when processing the frozen banana, cocoa and peanut butter powder. While this would make the blending somewhat quicker and easier, it would result in a firmer, icier and less creamy dessert. If you have a peanut allergy, you can substitute powdered almond butter for the powdered peanut butter and chopped almonds (or your favorite nut) for the chopped peanuts. I love the sweet and salty flavor combination, so opted for lightly salted dry roasted peanuts.
Nutrition
Serving: 1/2 cup | Calories: 182kcal | Carbohydrates: 28.2g | Protein: 8.9g | Fat: 6.7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 0.01mg | Sodium: 87mg | Potassium: 414mg | Fiber: 6g | Sugar: 12g | Vitamin A: 82IU | Vitamin C: 8mg | Calcium: 18mg | Iron: 1mg