Summer is upon us, and who doesn't love a giant bowl of ice cream? My forever expanding waistline, that's who. In lieu of downing an entire bucket of the good stuff and busting out of my pants, I went on the hunt for a alternative that wouldn't keep me looking like a cracked open tube of biscuits.
After a bit of searching, I found my alternative via the Two Peas and Their Pod blog, and let me tell you....it was AMAZING! Everything I was looking for in a summer treat without feeling the guilt from a pint of ice cream, and it's a great way to use up brown or spotted bananas instead of throwing them out! Two birds, one stone.
*Sorry, but my ice cream scooping skills just aren't what they used to me. Murp.
1. Grab your four ripe bananas and slice them up. Place your slices on a plate (or in my case, two baking sheets with aluminum foil for easy clean up), and put into the freezer to chill for about 2 hours.
2. After their cool down in the freezer, add slices to your blender (if you're blender isn't super powerful, either give your blender some breaks so it doesn't actually break, and move things around to loosen everything up, or use a food processor instead). The bananas are going to be pretty tough to get through, so make sure your blender is up to it!
3. Using the 'pulverize' setting, give your bananas a couple minutes worth of blending, scrape down the sides to get everything moved around, then blend again for a minute. The key to this is patience, because it will take a bit of blending to get to that ice cream-y texture. Once your bananas are smooth and creamy, add in your peanut butter and blend again to get it fully incorporated.
4. Eat straight out of the blender with a spoon because it will be DELICIOUS...or don't be a heathen like me and either eat it out of a bowl, or put it into a freezer friendly container and back in the freezer to firm up more. Enjoy!!
If you do happen to try my recipe, like it (or hate it, it happens), please tag #sociallystacia. Thank you!