Thursday, November 20, 2014

Banana and Peanut Butter Ice Cream

Do you have a sweet tooth but are trying to be healthy? Or, do you love bananas and are looking for another way to enjoy them? If you answered yes to either of these questions, than you must try this recipe from Two Peas & Their Pod. Whenever Kev goes out of town, I take advantage of it and make recipes that I know he won't eat (and are usually healthier too) and this was definatly one of them. Although it isn't his cup of tea, I absolutely loved it! It had the sweetness of ice cream, but far fewer calories, making it great for the waistline! The recipe listed is indicated to yield 4 servings. I served myself a serving and froze the rest for about a week. It was still amazingly perfect! This would be great to make in the spring or summer especially in a large batch for parties. For a more decadent treat, you could try adding cocoa powder or chocolate syrup of you like! Enjoy now or wait until it warms up!

Banana and Peanut Butter Ice Cream


4 large very ripe bananas
2 Tablespoons peanut butter

Peel bananas and slice into 1/2 inch slices. Arrange the banana slices in a single layer on a baking sheet. Freeze for at least 1-2 hours.

Once the bananas are frozen, place them in a blender and puree, scraping down the sides as needed, until the mixture is creamy and smooth. Add the peanut butter and pulse a few times to combine. Serve immediately for soft-serve ice cream consistency, but if you prefer harder ice cream, place in the freezer for a few hours and then serve.

*The "ice cream" will melts quickly so I prefer to put it in the freezer for a little bit.

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