Chocolate Peanut Butter Ice Cream

This recipe came about last summer when I seriously couldn’t get enough chocolate and peanut butter. I’m not quite sure why it’s taken me so long to share because this is simply the tastiest, easiest dessert that you can make.
Made with just four main ingredients, it can be easily adapted for intolerances. As it’s banana based, it’s perfect for those who are lactose or dairy intolerant and you can omit the peanut butter for those allergic to nuts.
Easy and versatile? That ticks both boxes of what a ShoreBeing recipe should be!
Quick tip – you need to prep for this in advance, so don’t forget to freeze your bananas the day before. Simply peel and put i a tupperware box in the freezer.
Chocolate Peanut Butter Ice Cream 
Serves 2/3
3 bananas
2 tbsp nut butter
2 tbsp cacao powder
2 tbsp dates, roughly chopped
Toppings:
Cacao nibs
Chopped nuts
Freeze dried berries
Seeds
Coconut
  1. Roughly break up the frozen banana into chunks and put into a food processor with the nut butter and cacao powder, blitz for a minute or until looking creamy
  2. Add the dates and blitz for a further 15 seconds – you want them to remain fairly chunky as they taste like caramel bits
  3. Serve in bowls immediately for soft scoop ice cream or put back in tupperware dish into the fridge for an hour if you’d like a firmer ice cream
  4. Top using a selection of the options above
Enjoy!
Hannah x