Powdered chocolate peanut butter is the base of our easy cookie dough here; it’s delicious, safe to eat, and wonderfully rich. The flavor pairs especially well with banana nice cream—frozen bananas whipped in a food processor to a fluffy, creamy consistency. For the best flavor, start with well ripened bananas, and stash them in the freezer ahead of time. The nice cream will be very soft when first blended; we recommend freezing it a couple of hours to firm it up to a scoopable texture.
Ingredients
Chocolate peanut butter powder
⅔ cup(s)
Sugar
1½ Tbsp
Water
4½ Tbsp
Mini semisweet chocolate chips
2 Tbsp
Banana(s)
4 large, ripe, frozen
Plain unsweetened almond milk
¼ cup(s)
Vanilla extract
1 tsp
Instructions
- In a medium bowl, stir together powdered peanut butter and sugar. Gradually stir in 3½ to 4½ tbsp water, just enough to form a stiff dough. Stir in chocolate chips; place bowl in freezer for 20 minutes.
- Cut bananas into chunks and place in a food processor; process on high until finely chopped. With processor on high speed, gradually add almond milk and vanilla. Process until completely smooth and fluffy, 1 to 2 minutes, stopping to scrape down sides of bowl as needed. Scoop small spoonfuls of peanut butter dough (about ¼ tsp each) into food processor; pulse 2 or 3 times to combine.
- Spoon mixture into an 8- x 4-in loaf pan. Freeze until firm enough to scoop, about 2 hours.
- Serving size: about ½ cup
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