This is a perfect summer treat for the kids and the whole family! And you won’t believe it’s vegan and healthy!

Yield: 4 servings

Ingredients

5 bananas,  peeled and frozen for at least 6 hours

1/3 cup Justin’s® Nut Butter (any variety)

2 to 3 tablespoons almond milk

10-12 Justin’s®  Mini Dark Chocolate Peanut Butter Cups, halved

Instructions

  1. Place all ingredients except Peanut Butter Cups in a food processor or high-speed blender. Blend until smooth and creamy.
  2. Add the Peanut Butter Cups and pulse 2-3 times. 
  3. Line a loaf pan or container with cling film. Spread the mixture into the loaf pan or small container and freeze for 3-4 hours.
  4. To serve, scoop the nice cream into 4 dishes and top with remaining Peanut Butter Cups. Enjoy!

This dessert goes perfectly with our lentil tacos recipe!

You may also like