Smooth, creamy, no-churn banana ice cream with a kick of peanut butter.
This dessert is super fast and easy just like this smoothie. It only takes two ingredients: frozen bananas and peanut butter! And at least 30 minutes of chilling (duh! I know right?)
No-churn. Just handy-dandy food ninja.
But it’s really worth the wait. It tastes good and healthier too! A good substitute for “real” ice cream for satisfying sudden cravings. Or reward your muscles after doing this workout. Or if your 2-year old boy is begging for ice cream, it’s 1:00 in the afternoon, 38 °C outside and getting a tub takes a 15-minute trip to the store. Good idea? Yes.
- 250 grams chopped frozen overripe bananas
- 2 tablespoons creamy peanut butter (not natural)
- Peanut butter chips or chocolate chips (optional)
- Make Ahead. Peel and chop overripe bananas. Put in a ziplock bag and place inside the freezer.
- Pulse frozen bananas in a food processor until some chunks are mashed. Add peanut butter and pulse until smooth and creamy.
- Freeze for at least 30 minutes.
- Scoop into serving bowls or ice cream cones. Top with peanut butter chips. Enjoy!
- • 250 grams of chopped bananas equates to 2 1/2 to 3 large bananas. Sweetness depends on how ripe the bananas are.
- • Add more peanut butter one tablespoon at a time to your liking.
- • Frozen bananas can be used up to 3 weeks upon freezing.
Got extra frozen bananas? Try these: