Salted Peanut Butter Ice Cream - Hell yeah

Clean eating?  Want ice cream?  You.  Are.  Going.  To.  Love. This.

Salted Peanut Butter Ice Cream

Ingredients

• 2 peeled, frozen bananas
• 2 tablespoons unsalted creamy peanut butter (or rehydrated PB2 to the desired consistency - I tend to use that a lot and it works just fine)
• 1/4 teaspoon salt

Method

1. Place the frozen bananas in a food processor, or blender on a low to medium speed, and chop a bit.
2. At this point you can add either all or half of the peanut butter and the salt. I sometimes save half the peanut butter to swirl it into the ice cream with a spatula at the end.
3. Finish processing the ice cream until creamy and smooth.
4. Scoop and enjoy!
5. Store sealed in the freezer for a few weeks.

Servings: 2

Almond Crunch Topping

• 1/2 cup raw walnuts (or almonds)
• pinch or two of salt (up to 1/8 teaspoon)
• 1 teaspoon honey

Preheat your oven to 325°F and line a baking sheet with parchment paper or non-stick baking mat. Blend all the ingredients together and pour the almonds onto the baking sheet and bake for 10 minutes. Cool and break into pieces to serve. I wrap the almonds in a kitchen towel and smash them a bit with a hammer.

Recipe inspired by and photo credit to:  Thecomfybelly.com

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3 Chicks and a Couch

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