Banana Ice Cream (Peanut Butter Chia Sundae)
The recipe below (different to image above) is a sundae of sorts. The unsweetened cocoa is full of minerals (zinc, iron, magnesium, to name a few), the peanut butter / PB2 packs protein, strawberries are antioxidant and anti-inflammatory powerhouses, bananas are full of potassium (and have been called natures most perfect food), and my obsession with chia seeds is hardly a secret…
This is one of those recipes where having the right tools goes a long way: a food processor makes the job easy. You can use a blender as well, but it should be one powerful enough to blend frozen bananas.
The banana ice cream can be eaten plain but I encourage spiking it flavor. In this recipe, add the cocoa powder and peanut butter directly into the ice cream instead of chia pudding. If eating plain, be creative with your toppings, as per the image above of banana ice cream over a peach and blackberry compote.
You can eat the ice cream straight out food processor (which is what I do). If you have good planning skills, prep the ice cream in advance and freeze it: you will benefit from better texture. Transfer the banana ice cream to a freezer container and freeze until solid.
Banana Ice Cream Ingredients: 1 large very ripe banana, or 2 small ones, peeled and sliced evenly (see note) 1 1/2 teaspoons of cinnamon (optional, but encouraged)
Place sliced bananas in airtight container (ziplock bag works), cover and freeze for at least 2 hours, ideally overnight.
The next morning, place frozen bananas in food processor (or blender). Blend until thick and smooth - it’ll go from crumbly, to gooey, to ice cream. At the very end, add cinnamon and give it a few more pulses. If not eating immediately, transfer to a freezer container and freeze solid.
Assemble, sprinkle with raw cacao nibs, and enjoy!
Note: bananas should be very ripe, with the skin covered with black and brown spots. These are at their cooking prime as they are at the sweetest. When slicing make them uniform and into relatively small pieces so they blend evenly.
Peanut Butter Chocolate Chia Pudding: 1 recipe banana ice cream
chia pudding, prepared overnight (click for instructions) 1 1/2 teaspoon of unsweetened cocoa powder 1 1/2 teaspoon of PB2, or 1 tablespoon of peanut or almond butter 3 sliced strawberries, for serving sprinkle of raw cacao nibs, for serving
Night before: prepare the basic chia pudding. Freeze bananas.
The next morning, stir in cocoa powder and PB2 into prepared chia pudding. If mixture becomes too dry, add a little bit more almond milk. If using peanut or almond butter, layer into bottom of plate. Set aside. Meanwhile, prepare banana ice cream per instructions above.
Assembly: Place chia pudding in bottom of a plate and top with sliced strawberries. Place a scoop of banana ice cream, and sprinkle with cacao nibs. Enjoy!
Peanut Butter Chocolate Chia Pudding with *melted banana ice cream