June 14, 2011

Frozen Banana Cream

I've seen this idea going around the internet quite a bit lately so I gave it a try. It's kinda like ice cream but it's dairy free. It's yet another great way to use up over ripe bananas. And if you're like me, bananas are only perfect for eating for about a day and a half so they go "bad" quickly and often. So once they've passed their prime, peel, cut up into inch-long pieces and freeze them. If you're going to use them right away you can just freeze them on a cookie sheet, otherwise just pop them into a ziplock freezer bag and have them on hand for smoothies or banana ice cream!

  • 2 frozen bananas
  • about 2 tablespoons of peanut butter (optional)
  • Put the bananas into your food processor or blender and blend until smooth. 
  • Add the peanut butter and blend until it's mixed in. You may have to scrape down the sides once or twice. 
  • If it seems too thick you can add a little milk (soy, almond, rice, whatever kind you like). 
  • If it's too thin you can pop it into the freezer for a bit to let it set. 
  • It will set up firmer than regular ice cream but if you let it sit on the counter for a few minutes it will soften.
  • It's super delicious drizzled with a little chocolate syrup :)
There are lots of things you could add to this (instead of or in addition to peanut butter) to make it extra awesome: other frozen fruit, other nut butters, chocolate syrup or cocoa powder, honey, crumbled cookies or graham crackers...

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