Banana
Ice Cream
By: Userealbutter.com
4 bananas, just slightly overripe
2 tblsp creamy peanut butter
2 tsp coca powder (Dutch process)
Peel the bananas and slice them up into ¼
to ½ inch thick disks. Place the banana
slices in the freezer for an hour or until they are frozen solid. Put the frozen slices in a food processor and
pulse (I skipped this step and took ripe bananas and mashed them with a pastry
blender until mashed). First they will
start to resemble gravel, but keep going.
The bananas will soon turn into a frozen mush- at this point, start
scraping the sides down (you will do
this a lot) . Or you could add a dash of
milk since the liquid will help the blending.
I’m lactose-intolerant, so after a few minutes of stopping to scrape the
sides down, the banana begins to blend into a creamy texture. When the bananas look like whipped ice cream,
you can add your mix-ins like peanut butter and/or coca powder, chocolate
chips, toffee, raspberries, anything goes.
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