Chocolate Peanut Butter Ice Cream

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.

Chocolate Peanut Butter Ice Cream

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!

Chocolate Peanut Butter Ice Cream

Advertisements

January 15, 2010. Frozen Desserts. 2 comments.

Blueberry Cardamom Ice Cream

Blueberry Cardamom Ice Cream

While perusing the Adventures of Raw Goddess Heathy blog, I was very intrigued by a recipe for Blueberry Cardamom Ice Cream.  Instead of following the original recipe, I decided to make a variation of the ice cream using frozen bananas as a base instead macadamia nuts.  This raw ice cream is amazingly simple to make with bananas as the base (not to mention more cost-effective), and is absolutely delicious.  The ratio of ingredients I use is a few frozen bananas, a bag of frozen blueberries, and a dash of agave nectar and cardamom (to taste).  I definitely recommend using much less cardamom than the 1 1/3 tablespoons called for in the original recipe, since so much cardamom would be overpowering with only the bananas and blueberries to balance the spice.  The frozen bananas serve a very mild base for the ice cream, which really allows the blueberries and cardamom to shine.  Simply blend the frozen bananas in your food processor until creamy, then add the frozen blueberries, agave nectar, and cardamom, and process again until smooth.  You can serve the ice cream immediately, or chill in the freezer until a firmer consistency is achieved.  The finished ice cream has a beautiful color and a wonderful taste, so I highly recommend making a batch of this raw Blueberry Cardamom ice cream!

Blueberry Cardamom Ice Cream

November 15, 2009. Frozen Desserts, Raw. Leave a comment.

Strawberry Sorbet

Strawberry Sorbet

This raw strawberry sorbet is amazingly delicious and incredibly easy to make!

Strawberry Sorbet

To make the sorbet, all you need are some frozen bananas, frozen strawberries, a food processor and a few minutes.  The ratio of ingredients that I use is 1 frozen banana to 1 10-oz. bag of frozen strawberries.  First, pulse the banana in the food processor until it is smooth to provide a creamy base for the sorbet.  Then add the strawberries and process again.  You can adjust the ratio by increasing the amount of banana if you want the frozen dessert to be more like strawberry ice cream.  If you want the sorbet to be sweeter, you can also add some agave nectar, but it is totally optional.  If you’re feeling creative, you can also add any other flavorings which strike your fancy (for example, the Strawberry Basil Sorbet below).  You can serve the sorbet immediately or freeze until firm.  This raw Strawberry Sorbet is a refreshing and healthy treat!

Strawberry Basil Sorbet

October 15, 2009. Frozen Desserts, Raw. Leave a comment.

Next Page »