Chocolate Peanut Butter Banana Protein Ice Cream

This creamy chocolate peanut butter banana ice cream is a naturally sweet, high-protein dessert that tastes totally indulgent straight from the blender.

Ingredients

• 3 ripe bananas, sliced and frozen
• 3/4 cup plain Greek yogurt
• 2 tbsp unsweetened cocoa powder
• 2 tbsp peanut butter
• 2-3 tbsp milk of choice
• 1 tbsp honey or maple syrup (optional)
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions

1. Add the frozen banana slices, Greek yogurt, cocoa powder, peanut butter, milk, vanilla, and salt to a high-speed blender or food processor.
2. Blend until thick and creamy, stopping to scrape down the sides as needed. Add a little more milk, 1 tablespoon at a time, if it needs help blending.
3. Taste and blend in honey or maple syrup if you want it sweeter.
4. Serve immediately for a soft-serve texture, or transfer to a container and freeze for 1-2 hours for a firmer scoopable ice cream.
5. If freezing longer, let it sit at room temperature for 5-10 minutes before scooping.

Tip: For the creamiest texture, freeze banana slices in a single layer first and use full-fat Greek yogurt for an extra rich, ice-cream-like finish.