Pin It I LOVE ice cream. I could eat it multiple times a day if my waistline would allow me. I stumbled upon this gem on Pinterest and then my sister-in-law made some and raved about it so I decided to give it a try. The main ingredient of this creamy delight: BANANAS! I have a strong dislike for bananas. It is a texture issue. I usually make some sort of muffin or cake out of my over ripe bananas. However, this "ice cream" has only a mild banana flavor, especially if you mix in extras like peanut butter and cocoa. You don't need a fancy ice cream maker either. The only appliance you need is a food processor. A blender would probably do the trick as well. While this won't be completely replacing my trips to the local custard stand, this is a good substitute that I don't have to feel guilty about enjoying.
* 2 large servings
4 ripe (not over ripe) bananas, peeled and cut into 1/2 inch slices
2 heaping Tbsp peanut butter
2 tsp cocoa powder
mix-ins of your choice
1. Freeze banana slices until firm. I used a ziplock bag and laid flat so the bananas were in a single layer and they froze in about an hour.
2. Place bananas in a food processor. Mix until it blends into a creamy, smooth mixture. This may take several minutes and you will have to stop to scrape down the sides as least once. It will look like banana pebbles for a while, but be patient and it will turn creamy.
3. Mix in peanut butter and cocoa powder.
4. Stir in any extras you wish.
5. Place in the freezer for 10 minutes to firm up. (Or if you are impatient, enjoy immediately)
Note - This does not freeze extremely well. I recommend making a fresh batch each time you want some. I thought it had a weird texture when I saved some until the next day. But this might just be my texture issue coming through.