Banana Peanut Butter Ice Cream

banana peanut butter ice creamI have loved ice cream my whole life.

One of my first jobs in high school was at Cold Stone Creamery serving up ice cream creations. It was one of those rare situations where going in to work was heaven…well, almost. Come on, all of the ice cream and candy you could possibly dream of, right in front of you the entire shift? Sounds pretty good, eh? The only downside was the 15 pounds I gained working there! It took me an entire summer of working out and banning ice cream from my diet all together to drop the weight the summer after working there. Ever since, I have become cautious about buying ice cream at the store because I know it is one of my biggest weaknesses.

Whenever I am craving ice cream, I look for healthier alternatives to satisfy my sweets craving instead. This banana peanut butter ice cream always does the trick! The consistency is very similar to ice cream, and tastes great! I love adding a few extra toppings, like nuts or some chocolate, to make it even tastier. The best part is that unlike homemade ice cream recipes, it only requires two main ingredients and is really quick to make (especially if your bananas are already frozen!).

Go ahead and try it – you may never need ice cream in your life again 😉

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4.3 from 3 reviews
Banana Peanut Butter Ice Cream
 
Prep time
Total
 
Type: Dessert
Serves: 2
Ingredients
  • 2 frozen peeled bananas
  • 2 tbsp peanut butter
  • Toppings (optional)
Instructions
  1. Freeze two peeled bananas for at least 2 hours.
  2. Chop the frozen bananas into bite-sized pieces.
  3. Add the chopped bananas and peanut butter to a food processor or blender, and blend up until smooth and creamy.
  4. Serve immediately or freeze for a firmer consistency.

 

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17 comments

  1. Shikha says:

    This is perfect for our SF summer!

    Speaking of SF, I’d love to get together and cook together one of these days! I’m blogging and eating in this city as well and always looking for fellow food lovers to meet 🙂

  2. Hotly Spiced says:

    15 Pounds! Oh dear. But I’m sure it was worth it. I always wanted to work in an ice creamery when I was growing up – closest I got was working in a pharmacy with a view of an ice cream shop! xx

  3. Trianna says:

    If your blender isn’t top-of-the-line, like mine, add about 2 tablespoons of almond milk (I’m sure regular milk or coconut oil would work just fine too). It makes the ice cream a little creamier and easier to blend 🙂 It’s great with just a hint of cocoa powder or a little chocolate syrup blended in it as well!

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