Those who know me are well aware of my huge penchant for ice cream. I love it. I could eat in every night. I buy ice cream cones for home use and I am rather heavy-handed with the scooping. Once, I gave it up for lent just to prove to myself that I could. I have stories that revolve around ice cream. The only time I stole anything, for instance, it was–you guessed it–ice cream. (It was an innocent camp prank for which I came clean and apologized but, sadly, there was no ice cream to return.) You get the idea.
In my younger years, I would eat an entire pint of Ben & Jerry’s from the container–in one sitting. Common sense and some restraint have prevailed in recent years, and I am continually experimenting with healthier creations that are cold, creamy, and equally satisfying. This recipe is my latest which uses frozen bananas as a creamy base. The finished product is a delightful, soft-serve consistency. I love the creaminess. After a few hours in the freezer, it will freeze hard like regular ice cream. I like to let it sit at room temperature for a few minutes to become easily scoop-able, but you may certainly eat it right away. So choose the option based on whether you prefer your ice cream hard packed or creamy…anyone else like it a little soupy, like me?
- 3 large bananas, cut into chunks and frozen
- 1/4 cup plus one tablespoon honey peanut butter (you may substitute 3-4 tablespoons regular peanut butter and honey, to taste…I use about two tablespoons if I don’t have the honey peanut butter)
- A few tablespoons milk of your choice, optional (see note)
- Options: dust with cocoa powder, add some chocolate chips or whatever toppings or mix-ins you enjoy with your ice cream
Place bananas in a food processor and process. If the bananas are frozen hard, they will turn to crumbs first. This is good. You may have to stop and stir the bananas a few times as they tend to form a clump. (see notes)
At the “crumb” stage, add the honey peanut butter or a mix of the two. (You may add everything at the beginning but I find the peanut butter tends to stick more to the sides of the bowl and under the blade when it is added at the beginning.)
Enjoy immediately as you would soft serve ice cream or store in freezer. This will freeze hard like regular ice cream. When I make extra to store in the freezer, I let it sit at room temperature a few minutes to soften before serving.
- The mixture will become creamy, but if you have trouble waiting, you may slowly drizzle milk through the feed chute until a smooth and creamy consistency is achieved. I used to always do this–no more than a few tablespoons–although now I keep processing, stopping to stir the bananas and scrape down the sides occasionally, until the magical moment when it all comes together as “ice cream”!