Peanut butter ice cream two ways

Ingredients:

  • 3 small or 2 big bananas, very ripe (brown skin)

  • 2 heaped table spoons of peanut butter

  • 2 egg yolks (egg yolks, next to cream, is the key ingredient in classic ice cream. They make it creamy due to the presence of lecithin which is a fat emulsifier) but you can skip them if you´re not convinced

  • Splash of full fat coconut milk - enough to make the ingredients combine well without getting stuck, using a high speed blender

  • pinch of salt

  • maple syrup, to your liking (ice cream taste less sweet after freezing it so keep that in mind) but it is optional, especially if you are watching your waist line

  • optional: 2 servings of collagen protein powder - for more satiety and nutritional value

  • for the chocolate variety, add 2 table spoons of cacao or cocoa powder. Once blended, you can stir in cacao nibs for for some crunch

Instructions:

  1. Combine all ingredients using a high speed blender.

  2. Pour into ice cream moulds (e.g. Ikea, Amazon) or a container like a Pyrex dish or an old ice cream box.

  3. Freeze for a minimum of 3 hours.

    If you used a container, wait for a couple of minutes until the ice cream softens before serving. Scoop out and sprinkle with chopped toasted peanuts.