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Peanut Butter Banana Ice Cream Recipe

A treat for hot summer days that you will want to share with your dog!
An explanation and tips for making whipped coconut cream to add on top follows.
For the Ice Cream:
Quantity for about 3 portions
2 frozen bananas (It is recommended to cut the banana into 4 before freezing).
About 5 tablespoons of natural vegetable milk (soy/oat/coconut).
A heaping spoonful of natural peanut butter (make sure there are no sweeteners or other additives as they can be dangerous for dogs).
 
Preparation:
Put all ingredients in a powerful food processor/blender. Run the blender for a few seconds, stop and remove the remaining banana from the sides of the container and run again until all the ingredients are well mixed, if it is too thick, you can add more liquid until the desired thickness.
The ice cream is tastiest as soon as it is ready, but it can also be frozen.
For an extra treat, you can add a spoonful of coconut cream on top :) ​
 
*After freezing, to improve the texture it is recommended to put in a food processor/blender for a few moments.
For the Whipped Cream:
 
1 Can coconut cream (at least 19% fat).
​
Tips for making whipped coconut cream:
- Leave the can in the refrigerator for at least 8 hours before you want to make the whipped cream.
- Do not turn or shake the can (so that a differentiation is created between the fatty-creamy part and the watery liquid).
- Place the mixing bowl in the freezer for 10 minutes before preparing the whipped cream.
- You can keep the prepared whipped cream for at least 4 days in the refrigerator.
 
Preparation of Whipped Cream:
Transfer the creamy part of the coconut cream (without the watery part) that accumulated at the top of the can to a bowl. Mix with an electric hand mixer for several minutes. If the cream is too thick, you can add a little coconut liquid.
The whipped cream is ready when you get a firm consistancy.
קצפת קוקוס

קצפת קוקוס

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