Two Ingredient Peanut Butter Banana Ice Cream

Sunday, April 17, 2016

When you usually have bananas turning brown on your counter, I bet you either make banana bread or banana muffins, or stick them in the freezer for future baked goods, right? Well, that's what I usually do with them (unless we've got a hankering for smoothies, that is).

Today, I bring you a super simple recipe that is perfect for Spring and Summer. It's only TWO ingredients (three if you want to get super-fancy). You'll be glad you saved this one. It's a great way to use up those bananas without heating up your kitchen.


Peanut Butter Banana Ice Cream


4 large ripe bananas
2 Tbsp peanut butter
1 tsp vanilla (optional)


  1. Peel bananas and slice into small pieces. Arrange banana slices in a single layer on a baking sheet. Freeze for 1-2 hours.
  2. Place banana slices into 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 vanilla (if using) and puree again to combine. 
  3. Pour into a freezer safe container and freeze for a few hours. Serve with your favorite toppings.


Notes:

This is the perfect recipe to let your kids help with. I let the kiddos slice the bananas. While the slices weren't sized perfectly, it doesn't really matter when you're just going to puree them for the final product.


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 are using a powerful food processor or blender - we recently upgraded to a Ninja from the Cuisinart blender that we received in 1999 as a wedding present. While we were sad to see our old standby blender go, the Ninja is leaps and bounds more powerful than our old friend.

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