Peanut Butter Banana Ice Cream.

Name: Peanut Butter Banana Ice Cream.
Yield: 770 g
Ingredients: A2 Protein Milk 200 ml; Yonsei University Exclusive Dairy Milk 180 ml; Allulose Syrup 10 ml; Peanut Spread Crunchy🥜 30 g; Banana 350 g

701 kcal

#peanut butter #banana #ice cream #no oven dessert #homemade dessert #easy dessert #vegan dessert #sugar-free #healthy snack

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Ingredients

Main ingredients

A2 Protein Milk 200 ml
Yonsei University Exclusive Dairy Milk 180 ml
Allulose Syrup 10 ml
Peanut Spread Crunchy🥜 30 g
Banana 350 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 104.8 g 55%

Protein 23.79 g 13%

Fat 27 g 32%

Serving size 770g

Cooking steps

1

Peel the bananas and slice them thinly.
2

Place the sliced bananas in an airtight container and freeze for 2-3 hours.
3

Put the frozen bananas and peanut butter into a blender.
4

Blend until smooth, achieving an ice cream texture.
5

Serve the finished ice cream in a bowl and enjoy immediately, or freeze further for a firmer texture.

Peanut Butter Banana Ice Cream.

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