So I mentioned recently that I fell in love with an easy chocolate banana almond milk ice cream recipe. I love it, because I love all things ice cream and things that include frozen bananas. Yum! My husband does not share the same affinity for bananas in dessert, but he loves ice cream. So I needed to find an almond milk treat that could satisfy both of us. The only complaint I have with my newest concoction is that it wasn’t nearly enough to satiate us ice cream monsters. So I would recommend doubling or even tripling (or get crazier with it!) the recipe.
Peanut Butter Chocolate Almond Milk Ice Cream
inspired by Denise Santoro Lincoln’s almond milk ice cream recipes
1/3 cup chocolate chips
1 teaspoon canola oil
1 1/2 cups almond milk
2 tablespoons cocoa powder
2 tablespoons sugar
1 teaspoon vanilla
1/2 cup peanut butter
. Place chocolate chips in a microwave safe bowl, gradually heating and stirring until melted. Add canola oil and stir to incorporate. Place mixture into a Ziploc bag and set aside.
n a microwave-safe bowl, whisk together 1/2 cup almond milk with cocoa powder and sugar. Microwave for 40 seconds and then stir. Place mixed milk along with the remaining cup of almond milk in a blender with the vanilla and peanut butter. Blend until fully incorporated
Place mixture into an ice cream mixer and follow the manufacturer’s instructions. A few minutes before the ice cream is completely churned, snip the corner of the Ziploc bag containing the melted chocolate. While the ice cream mixer is still running, drizzle the chocolate into the ice cream. Let the ice cream to continue to churn for 5 minutes.