3/4 cup plain almond milk, unsweetened, or coconut milk for a creamy consistency
Directions
Mix together the milk and PBfit.
Place frozen banana slices, and blended PBfit into a food processor or high-speed blender. Blend on high until a smooth consistency has formed. If too thick, add a little bit more milk.
Option to eat immediately for a “soft-serve-like” consistency or to transfer into a bread pan to freeze for a more “ice cream-like” consistency. Freeze for about 2 hours. If you freeze for longer, it will become solid and hard to scoop, so you will need to thaw it!
Serve with a drizzle of PBfit and crushed roasted peanuts and enjoy your Peanut Butter Banana Nice Cream!
