Recipe Instructions:
Ingredients:
2 ripe bananas
2 tablespoons peanut butter
Optional: 2 tablespoons almond or soy milk
Directions:
1. Select two ripe bananas. Note: brown-ish bananas are totally acceptable for this recipe.
2. Slice the bananas into small pieces. Your blender will thank you for this.
3. Put the slices in a ziploc bag or container and place in the freezer for at least two hours. (To avoid the dreadful waiting period, freeze the bananas overnight so that they’re ready to go in the morning).
4. Once the bananas are frozen, blend them with the peanut butter in a blender or food processor until the texture is smooth and creamy.
Here, you have the option to add almond or soy milk if you prefer a creamier consistency. Don’t panic if you don’t own a blender; mashing the mixture with a fork will do.
5. Pour contents into a bowl, add desired toppings (recommendations include shredded coconut, cacao nibs, honey, and berries), and enjoy.
Note that this ice cream is served as “soft-serve consistency,” so for those who prefer more firm ice cream, stick the contents back into the freezer until hardened.
