Healthier ice cream cups made in an ice cube tray! The only challenging part of this recipe is not eating them all in one sitting.
Makes 12 mini cups
20 minutes active time, 4 hours total
Vegan, dairy free, refined sugar free, vegetarian, gluten free
Ingredients:
Granola crust:
1/2 cup granola of choice
2 tbsp peanut butter
Choco/PB/banana nice cream:
1 cup frozen bananas
2 tbsp peanut butter or PB2
2 tbsp cacao powder
1/4 - 1/2 cup milk of choice (depending on your blender)
1/4 tsp vanilla
Chocolate topping:
1/3 cup chocolate chips
1 tsp coconut oil
Optional: 1 tbsp cacao nibs
Steps:
In a food processor or blender, add granola and pulse until you have a fine texture. Transfer to a bowl and knead in peanut butter (easiest to use your fingers). It will still be crumbly, thats ok.
Use a 1/2 tbsp measure to divide the crust into the ice cube tray. Pack down and place in the freezer.
In a food processor or blender, add the bananas, peanut butter, cacao, milk, and vanilla. Pour into the ice cube tray to divide. Place in the freezer for 1 hour to set.
Melt chocolate chips and coconut oil. Spread the chocolate over the ice cream. Top with cacao nibs for an extra crunch! Place in freezer for 3 hours until firm.
Comments