Summer is definitely in the air and I for one am looking forward to the days of La Roche Posay Factor 50, getting my vitamin D fix and not having to wear 6 layers of clothes to cover all four seasons in one day. The other reason why I’m looking forward to summer (even though I live in Ireland and we have approximately 1 and a half days of sunshine each year) is it gives me the perfect excuse to live on my new favourite vegan snack, peanut butter ice cream.

If you’re livin’ that dairy free life, I swear this vegan ice cream recipe is so simple and so good you won’t miss real ice cream at all. Unlike dairy ice cream, this vegan ice cream recipe is free from that pesky cholesterol, is low in sugar and is full of protein thanks to the peanut crunch. Lastly, there’s tons of potassium. Now find me a dairy ice cream that comes close AND only has three ingredients. I’ll wait.

To make this vegan nice cream recipe, I usually use a muffin tray with muffin cases so I can just grab one cup from the freezer and go. This peanut butter ice cream recipe makes six halfway full muffin cups. Alternatively, you could pour the mixture into a Tupperware container and freeze it. Whatever works for you.

INGREDIENTS

2 ripe bananas

2 heaped tablespoons of crunchy peanut butter

2 tablespoons raw virgin coconut oil

METHOD

Mash the bananas in a bowl.

Line a bun tray with bun or cupcake paper cases. I usually use a muffin tray with muffin cases and this mixture makes six almost full cases.

Add the coconut oil and peanut butter to a small saucepan. Melt slowly over a medium heat, stirring gently.

Remove from heat once both ingredients are completely melted but be careful not to overheat.

Stir in the mashed bananas and make sure everything is well mixed together. The mixture will thicken slightly at this stage so don’t worry if it’s not runny.

Spoon the mixture into the cupcake cases, filling each case halfway.

Freeze for at least one hour. You can eat them earlier than this and they’ll be more like soft serve. Mmmm!

If you liked this recipe, check out my recipe for raw date and pecan bites.