Chunky Monkey Peanut Butter Ice Cream

SERVES 2 | PER SERVING: 303 CALORIES | 6.5G PROTEIN | 42.7G CARBS | 14.6G FAT

I’ve put this ice cream in the snacks section because it makes such a satisfying bite to eat, but it’s so healthy and energy-boosting that you could also enjoy it for breakfast. Packed with natural energy from the dates and frozen banana and the healthy fats and protein of the peanut butter and walnuts, your friends and family won’t believe that this delicious ice cream is so good for you.

65ml unsweetened almond milk or low-fat coconut milk

2 bananas, peeled, cut into chunks and frozen for at least 2 hours or overnight

3 dates, pitted and soaked in hot water for 5–10 minutes to soften

2 tsp vanilla extract, vanilla powder or vanilla bean paste

½ tsp ground cinnamon

½ tsp almond extract pinch of ground nutmeg 6–8 drops of liquid stevia (optional)

2 tbsp smooth or crunchy peanut butter (try to buy an organic brand with no added sugar or palm oil)

TO SERVE:

4 medium-large strawberries, hulled and sliced

1 tbsp cacao nibs or dairy-free dark chocolate chips

1 tbsp raw walnut pieces

1 Place the almond milk, frozen banana chunks, soaked and drained dates, vanilla, cinnamon, almond extract, nutmeg and stevia, if using, in a blender or food processor and blend on high for 2–3 minutes, until the mixture becomes smooth and resembles soft-serve ice cream. If it becomes too liquid, place it in the freezer for an hour to set. Transfer to a mixing bowl and use a spoon to swirl in the peanut butter.

2 Serve cold, topped with strawberries, cacao nibs or chocolate chips and raw walnut pieces. It can be made 2 hours in advance and stored in the freezer, but it’s best eaten as soon as it’s made.