I am the absolute biggest sucker for ice cream… especially in the summer time. I have to say it has been one of my biggest cheat culprits since going gluten and dairy free.
I decided to change that by coming up with a healthy alternative for me ice cream tooth.
While there are DF ice cream options at the store, it can be hard to find something that is GF as well. Additionally, many of the store-bought brands contain additives and sweeteners that I would rather avoid.
I absolutely love the combination of peanut butter and chocolate (yes I used to love Reeses’ pb cups) so I decided to whip up some PB chocolate fudge pops. You have GOT to try them.
- 4 ripe bananas, frozen
- 1/3 cup cacao powder
- 1/3 cup natural creamy peanut butter (check for hydrogenated oils aka trans fats in your PB! If they are in there choose another brand)
- 1 scoop Chocolate Dynamic Paleo protein (optional)
- 1 cup almond milk
- 1/4 tsp vanilla extract
- 1 pinch pink salt
Equipment required: Blender, popsicle molds
- Place all ingredients in blender and pulse until a thick shake forms. You can just eat it like this, or freeze in a loaf pan for “nice cream”
- Otherwise, place mixture in popsicle molds, add in sticks and freeze until solid.
- If you want to be fancy, smear some peanut butter on the inside of your popsicle molds before filling to create a “PB swirl effect”