Ok, you caught me.....I lied. This Ice Cream is supposed to be only 2 ingredients, but I had to add a little milk to get the consistency I wanted. So I guess this is actually 3-ingredient ice cream, unless your bananas are a little riper and creamier than mine.
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I almost felt as if I were cheating when I made this ice cream. The only work involved is cutting up your overripe bananas into slices and freezing them for a couple of hours. Once they are frozen, you simply put them into a heavy-duty blender (I used my Vitamix) and puree until smooth. I needed to add about a Tablespoon of milk to get the consistency I desired. Add some peanut butter, pulse to incorporate, and voila.....Ice Cream!!!
You can serve it immediately in its soft, fluffy form, or place it in a container, as I did, and freeze it for a scoopable consistency.
Peanut Butter Banana Ice Cream
Creamy and delicious, made with only bananas and peanut butter, and perhaps a little milk if needed for consistency.
Ingredients
- 2 large overripe bananas
- 1 T. peanut butter
Instructions
- Cut the banana into 1/2"slices and place onto a baking sheet. Place in the freezer for at least 2 hours and up to 2 days.
- Place the frozen banana slices into a heavy-duty blender or food processor. Puree until smooth, scraping the sides as needed, and adding a little milk, if necessary.
- Add the peanut butter and puree until incorporated. Serve immediately as soft serve or place into a freezer-safe container and freeze before serving.
Notes
Adapted from a recipe found at 2 Peas and their Pod
Nutrition Facts
Calories
169Fat (grams)
5 gSat. Fat (grams)
1 gCarbs (grams)
33 gFiber (grams)
4 gNet carbs
29 gSugar (grams)
17 gProtein (grams)
3 gSodium (milligrams)
36 mgCholesterol (grams)
0 mg
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