10 min to make this melt in your mouth chocolate peanut butter ice cream which is sweetened with dates. Loved by toddlers, kids and the whole family. Refined-sugar free so it won't spike blood sugar like other ice creams.
Prepare the bananas. Cut the bananas into small pieces and freeze for about 2 hours.
If using dates then place them in a bowl and cover with water so they soften in those 2 hours. If using date syrup then omit this step.
Make the basic mixture. Take the bananas out of the freezer and put into a blender. Leave for about 5 minutes so that they just slightly thaw. Add the milk and peanut butter and blend into a creamy mixture.
Give it some flavor. Add the dates and raw cocoa powder and blend until you get a nice chocolaty color.
Serve or freeze. Pour into a freezing tray of choice - eat right away or freeze. If you freeze, make sure you take it out of the freezer about 10 minutes before you want to eat it. Because this is a "natural" water-based ice cream it needs a little time to soften before it's ready to eat. You'll need a much higher fat content to make an ice cream that is soft straight out of the freezer.
You can serve this in a bowl or on a cone.
Freeze your bananas. The trick to getting a really creamy homemade ice cream texture is freezing the bananas beforehand. Once they are frozen, when you take them out and blend they will leave this thick and creamy texture.Don't over-blend. When adding the flavoring ingredients to the ice cream, make sure not to over-blend the mixture. If you blend it too long the heat from the blender might thaw the bananas too much and instead of the creamy and thick ice cream texture, you will be left with ice cream soup.If adding solid bits, gently mix them in. Sometimes I like to add some chopped nuts or fruit like berries to the ice cream. The trick when adding these is to gently mix them in with a spatula rather than blending. If you blend them in you'll probably lose the creaminess of the ice cream.