I usually eat a banana a day, so I end up buying a big bunch of them every week. Unfortunately, sometimes my banana eating gets thrown off track, whether it’s life, they get put behind something, or as in this week, they get put in the fridge (!?) and I end up with a bunch of way-to-ripe bananas. They usually get put in a freezer, waiting for me to make banana bread. I make way to much banana bread to be honest, but hate throwing them out. Well, now my to-ripe bananas have another use.
Three ingredients: bananas, Dutch-processed cocoa, and natural peanut butter are all that’s in this “ice cream”. No heavy cream, whole milk, egg yolk, or even sugar. Perfect for those trying to watch their weight, lactose-intolerant, or vegan.
Banana chocolate peanut-butter ice cream
4 bananas, slightly overripe
2 tbsp creamy natural peanut butter
2 tsp Dutch-processed cocoa powder
- Peel bananas and cut into 1/2″ slices. Place sliced bananas in the freezer for 1 hour.
- Put banana slices in a food processor and pulse. It resemble tiny rocks, but will eventually turn into a frozen mush.
- Scrape down the sides of the food processor and add peanut butter and cocoa.
- Pulse again, until the peanut butter and cocoa is incorporated, scraping down the sides of the food processor about about 15 seconds.
- When done, it will resemble soft serve ice cream; when frozen, it will be pretty hard to scoop. Let the container sit on the counter for a few minutes to thaw and it will scoop very easily.
- Top with your favorite ice cream toppings (I used homemade strawberry syrup).
Makes 1 pint.