This is a great summer treat on a hot day…oh, and it’s vegan! Soooo delicious!
Yield: 4 servings
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
- Place all ingredients except Peanut Butter Cups in a food processor or high-speed blender. Blend until smooth and creamy.
- Add the Peanut Butter Cups and pulse 2-3 times.
- 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.
- To serve, scoop the nice cream into 4 dishes and top with remaining Peanut Butter Cups. Enjoy!
This recipe goes great with our Mac & Queso recipe!