1/4 cup plus one tablespoon honey peanut butter (you may substitute 3-4 tablespoons regular peanut b
A few tablespoons milk of your choice, optional (see note)
Options- dust with cocoa powder, add some chocolate chips or whatever toppings or mix-ins you enjoy
Instructions
Place bananas in a food processor and process. If the bananas are
frozen hard, they will turn to crumbs first. This is good. You may
have to stop and stir the bananas a few times as they tend to form a
clump. (see notes)
At the “crumb” stage, add the honey peanut butter or a mix of the
two. (You may add everything at the beginning but I find the peanut
butter tends to stick more to the sides of the bowl and under the
blade when it is added at the beginning.)
Enjoy immediately as you would soft serve ice cream or store in
freezer. This will freeze hard like regular ice cream. When I make
extra to store in the freezer, I let it sit at room temperature a few
minutes to soften before serving.
Notes
The mixture will become creamy, but if you have trouble waiting,
you may slowly drizzle milk through the feed chute until a
smooth and creamy consistency is achieved. I used to always do
this–no more than a few tablespoons–although now I keep
processing, stopping to stir the bananas and scrape down the
sides occasionally, until the magical moment when it all comes
together as “ice cream”!
Originally Submitted
7/20/2013
0 Out of 5 from
0 reviews
You can add this Honey Peanut Butter “Ice Cream” recipe to your own private DesktopCookbook.