A banana base with mini chocolate chips and chocolate peanut dough spread throughout gives this "Ice Cream" the chunky monkey name and without all the cream and sugar it's a healthy alternative to traditional ice cream
WW My Way Smart Points: 4 Green, 4 Blue, 4 Purple
Making the Chocolate Peanut Butter Dough
In a small bowl I mixed the Chocolate powered peanut butter with some sugar. I then added a tablespoon of water to the bowl at a time and stir until not more liquid remained. After 3 tablespoons of water the dough will still look dry but work it well with a spoon to form a thick dough.
Rolling the Dough
I then took the dough and rolled it into small balls using my hand. I just grabbed some dough and starting forming the balls- they are about half an inch around. I then set them in the fridge while i made the ice cream base
Making the Base
To make the ice cream base, I chopped up 4 bananas and put them in my blender and blended them until they were smooth. I stopped a few times to push the stubborn nanners down.
Once the banana was blended smooth, I added in some almond milk and vanilla extract and continues to blend to base until it was smooth.
Bringing it Together
I then added about half of the chocolate peanut butter dough balls to the blender and pulsed the blade once. I poured the ice cream into a silicone loaf pan (If you don't have one, line you metal pan with plastic wrap before putting ice cream in).
I took the other half of the dough balls and dropped them into the pan. I then sprinkled the mini chocolate chips on top and placed the ice cream in the freezer to harden overnight (or at least 2 hours)
When ready to eat, take the ice cream out of the freezer and let i sit on the the counter for about 5 minutes to allow for easier scooping
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