Nut Butter Ice Cream with Dark Chocolate - No Ice Cream Maker Needed
Imagine this: A hot summer day, you're sitting in the garden or on the balcony, and suddenly you have an irresistible craving for something sweet and refreshing.
For exactly such moments, I have developed this simple recipe that works wonderfully without an ice cream maker!
The result: An ice cream that is wonderfully smooth and creamy on the inside and covered with a delicious, crunchy chocolate shell on the outside.
As if that weren't tempting enough, you can also give this treat a healthy boost by adding a portion of protein!
Ready for some "healthy" ice cream?
Ingredients for the Ice Cream: 150 g nut butter (here: 80 g peanut butter and 70 g tahini)
2 bananas
1.5 tbsp vanilla protein powder
Ingredients for the Chocolate Coating:
200 g vegan dark chocolate
2 tbsp coconut oil
Optional: hemp seeds for decoration
Servings: 4 portions
Effort: Medium Approximately 2.5 hours, including 30 minutes of active preparation.
Nutritional Value: Strong This ice cream is rich in healthy fats and proteins, thanks to the nut butter and protein powder.
Michaela's Opinion: Simply irresistible – a perfect combination of creamy inside and crunchy chocolate shell.
Instructions:
1) Mash the bananas with a fork. Add the nut butter and protein powder, and mix well until you have a uniform mass. Fill the mixture into ice molds or small containers and freeze for at least 2 hours until fully frozen.
2) Melt the dark chocolate together with the coconut oil in a heatproof bowl over a water bath. Stir well until smooth.
3) Remove the frozen ice cream from the molds and dip into the chocolate mixture, making sure it is completely covered. Place back on a baking sheet lined with parchment paper and optionally sprinkle with hemp seeds.
4) Enjoy your homemade, gluten-free, and vegan ice cream.
Michaela's Tip: If you don't have protein powder, you can replace it with 1-2 tbsp of cocoa powder or coconut flour to improve the consistency and add an extra flavor kick.
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