Peanut butter cup Nice Cream without banana (low sugar, keto)
This peanut butter cup nice cream without banana is so rich and creamy while being packed full of some sneaky veg - zucchini! This recipe is made without banana, making it a great low carb, keto, low sugar, option or perfect for those who just don't love the taste of bananas. This nice cream is super versatile so you can add in any of your favorite mix-ins, too, making a great healthy snack or treat!
4-5tbspsweetener (monk fruit, maple syrup, honey)*see notes above
1canfull-fat coconut milk*Can sub some greek yogurt. See post above.
1/4cupnut butter
2tspvanilla extract
pinchsea salt
1scoopof your favorite chocolate protein or collagen*Optional
Peanut butter bark
1/4cupnut butter
2tspmaple syrup
2tspcoconut oilmelted
1cupchocolate chips
Instructions
If steaming the zucchini, slice it into thin rounds and place in a steamer basket. Steam until fork tender. Then freeze.
Peanut butter bark
Make the peanut butter bark by mixing together the nut butter, maple, and oil. Spread it thinly onto a piece of parchment paper.
Melt the chocolate chips until smooth. Then spread it over the peanut butter. Place in the freezer for 30 minutes to an hour, until completely firm.
Nice cream
When ready to make the nice cream, add all of the nice cream ingredients to a high powered blender. Blend for a few minutes until completely smooth and creamy.
Break apart the peanut butter bark, into small pieces. Fold them into the nice cream.
Pour the mixture into a container with a lid. Place in the freezer for 2-4 hours until completely firm.
Before enjoying, let the container thaw on the counter for 10-15 minutes, until it softens. This will create a soft serve, ice cream-like texture!