Vanilla Peanut Butter Swirl Ice Cream

Make your own guilt-free ice cream with bananas and peanut butter. Yum!

I made a big batch of "Nicecream" as it's commonly referred to, using frozen bananas, almond milk, vanilla protein powder and peanut butter this weekend!

I wasn't sure how it would turn out but I was very pleasantly surprised. I froze the bananas weeks ago and stored them in a big ziploc bag awaiting a warm weekend when we wanted ice cream!  

The best way to freeze the bananas is to slice them up and place them all onto parchment paper on top a cookie sheet.  This ensures they don't all clump together in the freezer bag.  I do all my berries the same way, freeze on a cookie sheet and then transfer into a freezer bag once frozen.  Do you do this too?

Initially I had made the ice cream without the intention to "Swirl" it with peanut butter BUT once I had that Jar of peanut butter in my hand it just kinda happened!  Boy I'm glad it did!  The swirl put it over the top!!  

The recipe is very versatile and I can easily see myself making several versions over the summer months.  

Vanilla Peanut Butter Swirl Ice Cream

Yield: 5 servings, about ½ cup each

Ingredients:
1 cup unsweetened almond milk
2 scoops Vanilla Protein Powder (I used Vanilla Shakeology)
2 medium frozen bananas (cut into chunks before freezing)
2 Tbsp. all-natural smooth peanut butter plus 2 Tbsp to swirl in

Preparation:
1. Place almond milk, Shakeology, bananas, and 2 Tbsp peanut butter in high-powered blender (such as a Ninja or Vita-mix); cover.
2. Blend on low for 5 seconds; increase power to high and continue blending for 30 seconds until smooth.
3. Pour mixture in a large glass bowl and swirl in extra 2 tbsp peanut butter; cover.
4. Freeze for 4 hours, stirring every 30 minutes, before serving.

Peach Pie Waffles

Peaches are a summer time treat!  I picked up a few at the Root Cellar on Monday and had them ripening in the window for a few days as they were a little firm yet.  But I knew I had to use them up this weekend and the boys requested waffles for breakfast on Sunday morning so these Peach Pie Waffles were born!  Last summer I made my grandma a peach trifle for her birthday and learned that Cardamom is the spice for peaches, so in it went into these waffles.  

These little peaches were almost too ripe as I had a hard time extracting the pit without squishing them too much.  But boy were they sweet.  I am never sure if the kids will love or reject my creations and I almost contemplated making a few plain waffles just in case.  But I bit the bullet and made the whole batch with peaches.  

These golden babies paired beautifully with a drizzle of honey to sweeten the batter and we topped our waffles with FATSO butter and pure maple syrup.  If you haven't heard of FATSO butter I posted about it last week on my facebook page and have been using it in my bullet proof coffee, and for anything that I would normally use butter.  It is a nutrient dense butter with 7 added super fats!  

FATSO Butter contains Butter, Organic Coconut Oil, Ghee, Avocado Oil, Macadamia Nut Oil, MCT Oil, Organic Hemp Seeds, Cacao Butter and Hymalayan Salt!  

I can't fund much in the way of info or a company website for the company but they also have a peanut butter! 

I've gotta say taking a photo of a stack of Waffles is not the easiest, I need more of a photo set up to get a good photo of these lovely peach filled waffles.  But for now I did the best I could before they got completely cold!  I gotta eat them too!  

Next time I'll top mine with a big scoop of plain green yogurt.  I almost did this time as well but I decided to try them just with butter and maple syrup like the boys were.  They really tasted like I was eating peach pie for breakfast which is how the recipe got it's name.  I'm pretty sure that if there are any peaches left over this week I'll be making another batch of these over the weekend!  Addicted!!!  

Peach Pie Waffles

Ingredients

2 Cups Whole Wheat Flour

1 Tbsp Baking Powder

1/2 tsp cinnamon

1/2 tsp cardamom 

2 Eggs

1 Tbsp Honey

1 3/4 Cups Almond Milk (or regular milk)

1/2 Cup Olive Oil

1 Tsp Pure Vanilla

3 small ripe peaches sliced

Directions

• Mix together Whole wheat Flour, Baking Powder, cinnamon and Cardamom. Set Aside.
• In medium mixing bowl, whisk eggs with Almond Milk, honey, Olive oil and Vanilla.  
• Add sliced peaches to dry mixture. Stir gently to coat. 
• Add wet mixture into the dry mixture and stir to combine. 
• Spoon batter onto hot waffle iron and cook until golden brown. 
• Top with sliced peaches, maple syrup, Greek yogurt or butter. Enjoy!