Pup Cream


  • 64 oz. Bananas, peeled, sliced and frozen
  • 8 oz. Peanut Butter
  • 6 oz. Coconut Oil
  • Whipped cream, as needed
  • Peanut butter dog biscuits; recipe follows


Add bananas, peanut butter and coconut oil in a blender, and blend well. Portion into 4-ounce cups or molds and freeze.

To serve, unmold and place in a dog bowl. Top with whipped cream and peanut butter dog biscuits.  Makes about 20 servings.

To make peanut butter dog biscuits: Combine 1 cup of low or no-sugar peanut butter with 1 egg, ¾ cup water and 2 tablespoons honey. Add 2½ cups of whole wheat flour or rice flour to form, adding more if needed. Transfer to a lightly floured surface, and roll out the dough about ½ -inch thick. Use a dog- or other-shaped cookie cutter to create shapes. Bake in a 350°F oven for 18 to 20 minutes, until lightly browned; cool. Makes about 18 cookies, depending on size.

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