Memory Morsels:
This creamy PB & Banana Ice Cream is a quick, dairy-free treat that’s naturally sweetened and packed with flavor. Made with soaked cashews, frozen bananas, crunchy peanut butter, and a hint of maple syrup, it blends up silky smooth in minutes and then freezes into a rich, satisfying dessert. Perfect for a healthy snack or guilt-free indulgence, this recipe comes together easily and can be customized with a splash of vanilla.
Bananas are a fantastic brain-boosting fruit thanks to their rich content of vitamin B6, which plays a crucial role in producing neurotransmitters like serotonin and dopamine that regulate mood and cognitive function. They also provide natural carbohydrates that offer a steady source of energy for the brain, while their potassium helps maintain healthy nerve function and supports mental clarity. Together, these nutrients make bananas a smart, natural choice to support focus, memory, and overall brain health.
PB & Banana Ice Cream
12 mins
5 mins
6
Ingredients
- 1/2 cup - cashew, soaked over night
- 4 - bananas, peeled and frozen
- 2/3 cup - maple syrup
- 1/2 cup - crunchy peanut butter
- 1 - splash vanilla extract
- 1 - pinch of salt
Instructions
- 1 Drain and rinse cashews. Add to a blender with 1/2 cup of fresh filtered water and blend on high until creamy.
- 2 Break bananas into chunks and add to blender along with other ingredients. Blend on high until smooth.
- 3 Transfer mixture to a freezer safe container and freeze for at least four hours before serving.
