Frozen Banana and Peanut Butter “Ice Cream”
I have an admission to make, but I want you to hear me out completely. Ready? I don’t really like ice cream. I know, I know, weird.
But if it makes you feel any better the same way you might house an entire pint of Ben and Jerry’s with a glass of wine after a long Monday, I can polish of a whole bag of sour cream and onion potato chips like it’s air. (Or an entire triangle of brie cheese, way worse than ice cream!)
I do like frozen yogurt sometimes though, topped with fruit. That’s why when I heard that you can do this with frozen bananas I had to try it.
The process is pretty cool actually. First you freeze the banana slices (it takes a good 2-3 hours to really freeze them)
Then you toss them into a food processor (or blender) and start pulsing. First they turn into little banana pebbles but then …
… you get this. This photo below is the money shot.
It reminds me of whipped banana heaven with fluffy banana cream clouds. Even better … all natural, guilt free, banana cream clouds.
Don’t you just want to dig your spoon in right now? Yes, it’s just as smooth as it looks.
I added a spoonful or two of peanut butter, pulsed a few more times and it was perfection. You can serve it right away and it’s consistency will be soft like frozen yogurt.
Or you can let it sit in the freezer for about 15 minutes and serve it like real ice cream in a cone.
This is another one of those recipes I can’t believe I didn’t know about already. I still can’t get over the smooth whipped banana cream heaven photo.
Freeze some bananas people. You won’t be sorry!
Frozen Banana and Peanut Butter Ice Cream
2 spoonfuls reduced fat peanut butter
1. Slice your bananas into disks (you can’t process them whole, they will be like rocks) and freeze them on a cookie sheet spread out, about 2-3 hours.
2. Place bananas into food processor. Pulse until like little pebbles and then pause. Pulse again until you get whipped banana cream heaven.
3. Pulse in peanut butter and then serve. Guilt free.