Ingredients:
3 small or 2 big bananas, very ripe (brown skin)
2 heaped table spoons of peanut butter
2 egg yolks (egg yolks, next to cream, is the key ingredient in classic ice cream. They make it creamy due to the presence of lecithin which is a fat emulsifier) but you can skip them if you´re not convinced
Splash of full fat coconut milk - enough to make the ingredients combine well without getting stuck, using a high speed blender
pinch of salt
maple syrup, to your liking (ice cream taste less sweet after freezing it so keep that in mind) but it is optional, especially if you are watching your waist line
optional: 2 servings of collagen protein powder - for more satiety and nutritional value
for the chocolate variety, add 2 table spoons of cacao or cocoa powder. Once blended, you can stir in cacao nibs for for some crunch
Instructions:
Combine all ingredients using a high speed blender.
Pour into ice cream moulds (e.g. Ikea, Amazon) or a container like a Pyrex dish or an old ice cream box.
Freeze for a minimum of 3 hours.
If you used a container, wait for a couple of minutes until the ice cream softens before serving. Scoop out and sprinkle with chopped toasted peanuts.
