Banana, Chocolate, Peanut Butter Frozen Dessert

Just call this ice cream cake, enough said! smiley  If someone has a nut allergy omit peanut butter and peanuts.  Delicious!


1 pkg. Ghiradelli Dark Chocolate Brownie Mix or make Fudgy Chocolate Brownie recipe
½  cup pure pumpkin
1 ½ t. egg replacer + 2 T. water
¼ cup water

Topping Ingredients
6 frozen bananas
½ cup natural peanut butter
2 T. dark cocoa powder
2 T. light Agave nectar
1 cup miniature marshmallows (optional)
½ - 1 cup almond milk
2/3 cup salted peanuts
1 cup dark chocolate chips (I prefer Enjoy Life Brand, dairy, nut & soy free)


To freeze bananas, place peeled bananas cut in thirds in plastic freezer zip lock bag.  Do this day before making this dessert.

Prepare brownie mix or make Fudgy Chocolate Brownie recipe( I like dark chocolate mixes, but you can use whatever type you prefer) according to directions and spread in 9 X 13 metal cake pan.  Note:  substitute pumpkin for the oil, egg replacer for the egg and add the normal amount of water.  Cool completely before starting the next step.

In a heavy duty food processor combine bananas, peanut butter, agave nectar and almond milk.  Start out using ½ cup of almond milk, if you need more you can add another ½ cup.  You want to use the pulse button first and then when the bananas start to form little chunks you can use the normal power.  When the mixture turns to soft ice cream consistency, add the marshmallows for another 20 to 30 seconds.  You should be able to see little chunks of marshmallow.

Spread ice cream mixture over cooled brownie mixture until completely covered.  Next spread chocolate chips and peanuts over the top.  Cover and freeze for at least an hour before serving.