Vegan Gluten Free Ice Cream (Chunky Monkey) Recipe
By Peanut Palate
👩🍳Cook Time: 10 mins
2 frozen bananas peeled and chopped
3 tbsp natural peanut butter
½ tsp vanilla extract
2 tbsp walnuts toast them on the stovetop for a minute over medium heat, for extra flavor and crunch
2 tbsp vegan chocolate chips
1Blend together the first 5 ingredients until an ice cream forms. You may have to scrape down the sides of the blender a few times.
2Mix in the walnuts and chocolate chips by hand.
3Eat it right away!
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.