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RECIPE
7 INGREDIENTS4 STEPS2HR

Vegan Peanut Butter and Banana Ice Cream

4.3
3 Ratings

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East After Noon

A literary soul writer, stylist, recipe developer and neutralist.
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What makes this ice cream so amazing is that it is entirely free from dairy and sugar. Essentially made up of not much but frozen banana, this recipe is also one of the most cost-effective as obviously there aren't any egg yolks, cream or fancy flavoring.
2HR
Total Time

East After Noon

A literary soul writer, stylist, recipe developer and neutralist.
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Ingredients

US / METRIC
Servings:
2
Serves 2
8
Large  Bananas
1/4 cup
Unsweetened Natural Creamy Peanut Butter
3 Tbsp
3/4 cup
Peanuts , crushed
1/4 cup
Brown Sugar
1 cup
Fresh Cream
1 pinch
Smoked Sea Salt Flakes

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Nutrition Per Serving

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CALORIES
1761
FAT
103.1 g
PROTEIN
33.2 g
CARBS
187.4 g

Cooking Instructions

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Step 1
Place Banana (8), Unsweetened Natural Creamy Peanut Butter (4 tablespoon) and Honey (50 milliliter) into a blender and pulse until combined.
Step 2
Stir in the Peanuts (200 milliliter) through the mixture thoroughly. The mixture should be thick and creamy.
Step 3
Refreeze the ice cream mixture for roughly two hours before serving.
Step 4
To make the optional salted caramel sauce, melt Brown Sugar (4 tablespoon) into the Fresh Cream (250 milliliter), stirring constantly. Reduce until thickened and add Smoked Sea Salt Flakes (1 pinch). Allow to cool slightly before drizzling over the ice cream.

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Nutrition Per Serving
Calories
1761
% Daily Value*
Fat
103.1 g
132%
Saturated Fat
40.1 g
200%
Trans Fat
0.0 g
--
Cholesterol
112.9 mg
38%
Carbohydrates
187.4 g
68%
Fiber
20.3 g
72%
Sugars
124.8 g
--
Protein
33.2 g
66%
Sodium
93.3 mg
4%
Vitamin D
--
--
Calcium
109.3 mg
8%
Iron
5.2 mg
29%
Potassium
2410.3 mg
51%
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