Chocolate Peanut Butter Vegan Protein Nice Cream
Ingredients
- 4 1/2 cups sliced frozen bananas (about 6 medium)
- 6 tbsp Botanica Perfect Protein – Chocolate
- 1/4 cup + 2 tbsp natural crunchy peanut butter
- 4 tbsp cocoa powder
- 1 tsp vanilla extract
- Optional: 1–2 tbsp maple syrup, if you prefer a sweeter nice cream
Peanut butter swirl
- 2 tbsp natural crunchy peanut butter
- 1 tsp coconut oil
Toppings
- 2 tbsp peanuts
- Chocolate sauce (optional, for drizzling)
Preparation
Peel and slice bananas into coins and arrange on a parchment-lined baking sheet, then freeze overnight or at least 4 hours until fully frozen.
In a high-powered blender, combine frozen banana slices, Botanica Perfect Protein, peanut butter, cocoa powder, and vanilla, then blend on high using a tamper to push ingredients down until a thick, creamy consistency forms.
Transfer the nice cream into a freezer-safe container, melt the peanut butter and coconut oil in a microwave-safe bowl for about 30 seconds, mix well, drizzle over the nice cream, and use the back of a spoon to swirl the mixture into the surface.
Sprinkle with chopped peanuts and freeze for 2–3 hours until firm.
Scoop into a bowl or waffle cone, top with extra peanuts or a drizzle of chocolate sauce if desired, and if the nice cream is too firm, let it sit at room temperature for 15–20 minutes before scooping.
Notes
This recipe requires a high-speed blender like a Vitamix or Blendtec; using a standard blender may damage the motor.
