Ever since my lactose intolerance got really bad, I've been painfully off ice cream. When I lived in L.A. I used to treat myself to the best vegan ice cream ever at Scoops. It wasn't sorbet. It was a soy-based gelato that was pretty darn close to the real deal. In Vancouver, I've been virtually deprived...until recently. I've modified a recipe for a creamy frozen treat that I got from Alive magazine. It tastes as good as ice cream but it has no dairy! And it's super, super easy to make. And I always have the ingredients on hand.
Chocolate banana peanut butter frozen delight
Makes 6-7 servings
3 ripe bananas
1/2 cup of smooth natural peanut butter (I'm sure crunchy is OK too)
2 Tbsp cocoa powder
2 - 4 Tbsp honey (I like it with just 2)
Combine all ingredients in a food processor and blend until it becomes a thick liquid. (You can also mash the bananas by hand using a potato masher or a fork first, then mix in the rest of the ingredients).
Prepare a muffin tin by lightly greasing it with vegetable oil. Scoop mixture into each muffin cup. Place in freezer for at least 2 hours. Then enjoy!
