Chocolate Peanut Butter Ice Cream

This Chocolate Peanut Butter Ice Cream is one of my favorite desserts to make and to eat!  As always, I use frozen bananas as the base for the ice cream, and then add cocoa (or cacao) powder, unsalted crunchy peanut butter (though any kind will do), and a little bit of agave nectar.

Simply process the bananas in your food processor until smooth, add the other ingredients, and process again.  You can serve the ice cream immediately, or chill in the freezer until firm.  This method results in ice cream that is smooth and creamy, with the peanut butter adding richness to the banana base of the ice cream.  If you would prefer a ribbon of peanut butter instead of just the improved flavor and consistency, you can also make a chocolate ice cream base and then swirl the peanut butter in at the end.  This ice cream is too healthy and too delicious to pass up, so I definitely recommend making a batch!

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