- 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
Honey Peanut Butter “Ice Cream”
This began as a recipe using a homemade honey peanut butter. More commonly now, I make it with plain, natural peanut butter and add the honey separately, as noted. Either way, it is a treat!
Ingredients
Instructions
- 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.
Notes
- 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”!