I just got back to London after spending the last month travelling between France, Austria and Los Angeles. I’ve had some of the best few months of my life this year which have enabled me to travel – which I’ve always wanted to do! Luckily, I’ve landed into London with the sun shining – which has really helped me acclimatise myself back into the city.
As the sun is shining, it felt like the perfect time to share this new summery recipe with you. I was very kindly gifted a new Froothie VAC2 Blender recently – which I am sharing a sneak peak of with you today…
This is just a sneak peak as I have lots of new content I’m creating with this incredible blender. I can’t wait to share it with you soon! It’s honestly the best blender I’ve ever used!! It’s all new and shiny. I’m completely in love with it.
This blender gave me the inspiration for the summery recipe I’m sharing in this post; banana and peanut butter nice cream. It’s officially ‘nice cream’ season, which means endless blender usage and a tonne of frozen treats. For this simple recipe, I combined frozen bananas with peanut butter, non-dairy milk and some cinnamon. It’s so easy to make, healthy and really delicious. I hope you enjoy the recipe!
banana + peanut butter nice cream
3 tbsp peanut butter
3 tbsp almond milk
1/4 tsp cinnamon
- Peel and finely slice the bananas, then place them into a tupperware dish and into the freezer to freeze overnight.
- When the bananas have frozen, add them into a high powered blender – I used my new Froothie VAC2 Blender, with the peanut butter, almond milk and cinnamon.
- Pulse and blend the ingredients together, until a smooth ice cream consistency has formed. Then, remove it from the blender and scoop it into a bowl to serve.