Saturday, June 28, 2014

Peanut Butter Icecream


With the hot summer days comes thoughts of ice cream!  Nutritious ice cream of course.  This is very refreshing, as well as doubling as a quick snack, with some staying power from the nut butter.

Peanut Butter Ice cream

4 well spotted bananas
5-6 T peanut butter
1/2 tsp liquid coconut oil (optional)
1/2 tsp vanilla extract

Peel bananas and freeze for at least 8 hours. 
Mix together the PB, oil, and vanilla.  Set aside.
Set the freezer bag of bananas on the counter for 15-30 minutes until 30% thawed.  (Err on the frozen side.)  Flipping the bag over after 6-7 minutes seems to speed up the process a bit. 
Place bananas in unplugged food processor and chop up with a fork to 1" pieces.
Process until half whipped.
Break up any remaining chunks, add PB mixture and continue to whip until just smooth. (Over whipping will cause mixture to melt.) 
Eat as soft ice cream, or place in a sturdy freezer container for 1 hour for hard ice cream consistency.
Any left can be frozen a longer period of time, but will need to be set out for a few minutes before serving.

-Chocolate:  Place half the ice cream in a container in the freezer, and add 2 T cocoa powder or roasted carob powder to remaining half and whip until just blended. Lightly stir in reserved half for choc/pb swirl if you like.  (Use 1/4 cup powder to make the whole batch into choc ice cream, of course.)

Please note:
-Spotted bananas = creamy texture, unripe bananas = gooey texture
-It takes a couple tries to get the timing down, but it's well worth it.

Have a joyous and blessed day!

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