Last night, I spontaneously posted three new food pics on Instagram and Facebook (both on the Project: Gesund leben page and in the Project: Zuckerfrei group) and asked all of you which of the three you’d like the recipe for first – I just couldn’t decide on my own! The clear winner was the Nicecream recipe, which I’m pleased to share with you today. Tomorrow I’ll post the recipe for the Strawberry Lime Overnight Oats and then for the Summer Roll Bowl.

I totally get why you all wanted that nicecream recipe – I also love nicecream, and this one is crazy good! This Chocolate Peanut Butter Nicecream reminds me of a well-known chocolate bar made from caramel, peanuts, and white nougat, whose name we needn’t mention and which has always been too sweet for me anyway. :-) My healthy version is so much better!

One of the best things about nicecream is that it can be prepared super quick, which is really important when our days are so packed. I always buy extra bananas and leave them lying around until they get beautifully ripe and fragrant, at which point I peel them, chop them up, and freeze them in glass containers (which works great and is also more environmentally friendly). I highly recommend freezing your bananas in bulk like this – that way you’ll always be ready to make nicecream when the craving hits!

Chocolate Peanut Butter Nicecream

Rezept drucken
Rezept drucken
servings
Prep Time 10 minutes
Cook Time
Passive Time
ZUTATEN:
  • 4 bananas sliced and frozen
  • 50 ml almond milk*
  • 2 tbsp peanut butter*
  • 1 pinch salt*
  • 1 tbsp coconut oil*
  • 1 tbsp coconut blossom syrup*
  • 1 tbsp raw cacao*
  • 2 tbsp peanuts
  • 2 tbsp cacao nibs*
ANLEITUNG:
  1. Die Bananen 10-15 Minuten auftauen lassen. Mit der Mandelmilch, dem Let frozen bananas defrost for 10–15 minutes, then add to a blender with almond milk, peanut butter, and salt. Purée all ingredients and divide into two bowls. und dem Salz im Mixer zu Eis verarbeiten. Auf zwei Schälchen verteilen.
  2. Make the chocolate sauce: melt coconut oil in a small saucepan. Stir in coconut blossom syrup and cacao powder. Pour sauce over nice cream.
  3. Coarsely chop peanuts. Top nicecream with peanuts and cacao nibs and serve immediately.
 
NACHGEKOCHT? Teile deine Fotos mit mir (@projekt_gesund_leben) und meiner Community auf Instagram und nutze meine Hashtags #projektgesundleben und #projektzuckerfrei!

If you’re avoiding sweeteners and want to skip the coconut blossom syrup in the sauce, but still want a nice chocolatey flavor for your nice cream, just add cacao powder to the blender when you’re making the nicecream itself – I personally find it more beautiful and delicious topped with the chocolate sauce, though!

Do you guys know Magic Shell, the chocolate sauce that’s liquid at room temperature and then hardens when you poured it onto ice cream? My chocolate sauce is the exact same – minus all the refined sugar. (Hint: it’s due to the coconut oil.) Give it a try! :-)

More Nicecream recipes:

Enjoy! :-)

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