Ingredients:

  • 2 large ripe bananas (peeled, frozen preferred)
  • 1 cup plain, unsweetened yogurt (Greek or regular, full-fat preferred)
  • 1/2 cup natural peanut butter (MUST be xylitol-free)
  • 1/4 cup water or low-sodium bone broth
  • 1 cup rolled oats (optional base)
  • 2 tablespoons water (to bind optional oat base)

Instructions:

  1. Line a muffin tin with paper or silicone liners. If using the optional oat crust, mix oats with 2 tablespoons of water and press a small spoonful into the base of each liner. Place the tin in the freezer to set.
  2. Add the ripe bananas, yogurt, peanut butter, and water (or broth) to a high-powered blender or food processor.
  3. Blend on high speed until the mixture is completely smooth and creamy, stopping frequently to scrape down the sides.
  4. Carefully spoon the mixture evenly into the prepared muffin liners, filling them almost to the top.
  5. Place the tin in the freezer for 1.5 to 2 hours until the edges begin to freeze solid. Remove and use a fork or spatula to gently stir the semi-frozen mixture from the edges toward the centre to prevent iciness.
  6. Return the cups to the freezer for a further 4 hours, or until completely firm. This results in perfect Homemade Dog Ice Cream Cups.
  7. Remove liners just before serving. Serve immediately, optionally topped with chopped carrots or plain biscuit crumbs.