Chocolate, Banana, Peanut Butter Ice Cream

I call this ice cream: The Cure for PMS. I decided to make it because I was craving chocolate/banana/peanut butter and I wanted to use up the leftover cream we had.

2 medium sized bananas
1 oz semisweet chocolate
an overflowing/heaping 1/4 cup of cocoa powder (another very accurate measurement)
1 cup heavy cream
1 cup almond milk (I always use almond milk in my ice cream because that’s the milk I keep around. I assume regular milk works just as well.)
1/2 cup your choice of sugar/sweetener (I used brown sugar)
1/4 cup natural peanut butter

Now ideally, you should do this on the stove so the chocolate could melt, but we didn’t want to wait for it to cool, so I used a microwave and food processor instead.

I put two frozen bananas in a food processor with semi-melted chocolate. Now, the problem with melted chocolate and frozen bananas is that the chocolate aint gonna stay melted very long. I got some big chocolate chunks that I had to pick out of there. Otherwise, the mixture came out better than expected.

Then I mixed that in with the milk/cream, sugar and cocoa powder and whisked until the cocoa was dissolved. Then I added in the peanut butter and whisked some more. Then I froze it in my ice cream maker. Easy peasy!

I ate it with some oreo/graham cracker crumbs we had leftover from the last time I made ice cream. Soooooo gooooood. I want to eat all of it right now. Bryan wasn’t a fan. He said all he could taste was the banana. Shame, I’ll have to eat it all…