Vividly do I remember when I made the “one ingredient ice cream” recipe with only banana. While it was still the raging obsession of pinterest, I tried it out, and I remember my first thought as soon as I took a bite of the ice cream:
“Oh, yeah. I don’t like banana.”
But then, “Maybe if I blended it with peanut butter it would taste better.”
So viola! Now you know the secret inner workings of Kassy’s creative genius.
And blend it with peanut butter I did. It’s still very simple, but it is also very good. In fact, I made a batch for my little sisters and their friends when they spent the night with us a few weeks back, and apparently one friend liked ice cream a LOT more than I prepared for, so in addition to her cone, she ended up eating everyone else’s as well. Thankfully, she reassured me several times that it was “really good” and asked a few times to confirm that it truly “wasn’t real ice cream.”
She is also due a thank you for the restraint she displayed while I took pictures of her ice cream cone before she could eat any:
Thanks, Beth! I love your love for ice cream, kid.
- ♥ 3 Bananas, sliced and frozen
- ♥ 1/4 Cup Almond milk
- ♥ 1/4 Cup nut butter of choice (I love Adam’s peanut butter)
- Slice the bananas finely (about 1/4-inch slices). Arrange onto a plate, wrap the plate in cling-wrap, and place it in the freezer for at least two hours.
- Remove the plate from your freezer and scrape all of the banana slices off of the plate and into a blender.
- Add the almond milk and the peanut butter, and blend until bananas are fully pureed and the texture is thick and creamy, just like ice cream!
- Scoop the blend into two waffle cones or bowls, top with anything delicious, and enjoy.
- Don’t forget to show me how it looks on Pinterest, Instagram, Twitter, and Facebook 🙂
- ♥ You can freeze the ice cream and scoop it later, but it takes a while to unfreeze, and it is definitely better fresh.
Yields: 2.5-3 cups
Fat: 7.7 g
Saturated Fat: 1.2 g
Trans Fat: 0 g
Polyunsaturated Fat: 2.2 g
Monounsaturated Fat: 3.7 g
Cholesterol: 0 mg
Sodium: 54.3 mg
Potassium: 425 mg
Carbohydrate: 30.3 g
Fiber: 3.9 g
Sugar: 15 g
Protein: 4.5 g