During the past few years, my love for ice cream really blossomed. Unfortunately for my health, I worked just a couple miles from a drive-thru ice cream place. It was typical for me to stop by weekly for an avalanche (this place’s equivalent to a DQ blizzard). Luckily I haven’t craved ice cream too much since I gave up sweets. And I’ve let myself have some froyo, last month (Menchie’s in Cleveland…amazing). But I saw this recipe on pinterest and just had to try it out. I just happened to have four very ripe bananas to use somehow!! It was fate 🙂
My blender could not hack the job of pureeing the frozen bananas. Not because it wasn’t strong enough, but because it just threw the banana against the sides and would blend. So out came my dinky 2-cup “food processor”. It got the job done because of the layout. I had a small problem getting the PB to really mix into the banana, but it ended okay.
I have to admit, there isn’t really anything great about this “ice cream”. It tastes like bananas and peanut butter, but cold and of an ice cream texture. I think it would actually taste better with some strawberries added in!! It’s not bad, but it would just be easier to make the PB-Banana Roll Ups if I wanted this particular taste.
Regardless of my thoughts here’s the recipe, from Two Peas and Their Pod.
—4 large ripe bananas
—2 Tbsp. peanut butter
1. Peel bananas and slice into 1/2 inch discs. Arrange banana slices in a single layer on a large plate or baking sheet. Freeze for 1-2 hours.
2. Place the banana slices in a food processor or powerful blender. Puree banana slices, scraping down the bowl as needed. Puree until the mixture is creamy and smooth. Add the peanut butter and puree to combine. Serve immediately for soft-serve ice cream consistency. If you prefer harder ice cream, place in the freezer for a few hours and then serve.
*Note-if you have a hard time creating a creamy consistency, you can add 1-2 tablespoons of milk to help puree the banana slices. Make sure you use a powerful food processor or blender!