Monday, June 25, 2012
I have been seeing this easy ingredient banana ice cream around and finally decided to try it with those ugly black bananas in the freezer (if using the same for this recipe, please note they are not fun to peel frozen/thaw state, next time I will slice bananas for this. lol). I saw this recipe with peanut butter and cocoa in it and gave it a whirl. Now since it's pureed, it's too runny to eat, so I froze it over night so I could get a scoop out. The kids loved this, I thought it was pretty good too. I shared these pics on Instagram @MommyImHungry, come follow along to get sneak peeks!
Peanut Butter and Chocolate Banana Ice Cream
adapted from the Gracious Pantry
(Makes 2 servings)
2 cups frozen bananas, thawed on the counter top for about 10 minutes
Splash of milk (maybe 2 Tbl)
2 Tbl peanut butter
1 tsp. unsweetened cocoa powder
Allow the bananas to sit out on the counter for about 10 minutes so they just begin to thaw.
Put the bananas in a food processor with a splash of milk, peanut butter and cocoa powder. Pulse until pureed. Add to a freezer safe container and allow to harden so it's scoopable (I did mine overnight).
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