Peanut Butter Ice Dream

GF, RSF, DF, PB
Serves: makes 4

Home-made magnums anyone? You’ll be amazing not only how easy this recipe is, but how delicious it is too, I need to be careful when I have these in the house because I just can’t stop myself. 

Ingredients: 

2 ripe bananas 
150 g unsweetened Plant-Based yoghurt or Greek yoghurt
1/4 cup PIC’S Smooth Peanut Butter 
50 ml preferred plant-based milk, I am using OMG Oat Milk 
200 g dark chocolate, melted 
2 tsp coconut oil
1/4 cup roasted peanuts, roughly chopped 

Method:

For the ice cream filling, in a blender, add your banana, peanut butter, yoghurt and milk and blitz well to combine until smooth and creamy. 

Pour your mixture out into the ice-cream moulds, then transfer to the freezer for 3-4 hours or better yet, over night to set firm. 

Once the ice cream filling is set, using the double boiler method, melt your dark chocolate down with the coconut oil, and pour it out into a tall mug or cup of choice that will fit the ice cream so you can dip into it.

Dip each of the fillings into the chocolate until they are fully covered, placing each on a baking tray lined with baking paper. Sprinkle with the roasted peanuts and transfer back to the freezer for another 30 minutes or so to set. 

Enjoy!