This Banana Peanut Butter Ice Cream is absolutely delicious! When I found the recipe on Pinterest, I was a little hesitant at first- I mean, how much can frozen bananas and peanut butter blended until smooth really taste like real ice cream? Boy, was I surprised! Even using our lousy blender that is on it’s last legs, the ice cream turned out surprisingly creamy and smooth.

We ate some soft-serve style right out of the blender, and froze the rest for a more typical ice cream consistency. When we ate it, we threw in a handful of mini chocolate chips and that, of course, made it even better.

Another benefit of this recipe (aside from the obvious, which is being a healthy alternative to regular ice cream), is that it calls for very ripe bananas, which are normally in abundance at our house, unless of course, we’ve just made Banana Bread.

Because our blender is not super powerful, we added about 2 Tablespoons of milk to help it to puree the frozen bananas, so that’s an option if your blender seems to be having a hard time.

Peel bananas and slice into 1/2 inch discs. Freeze for 1-2 hours. Place the frozen bananas into a blender or food processor.

Puree banana slices, until the mixture is creamy and smooth.

Add the peanut butter and puree to combine.

Two Ingredient Banana Peanut Butter Ice Cream

Ingredients:

4 very ripe bananas

2 Tablespoons peanut butter

1-2 Tablespoons of milk (optional)

Directions:

Peel bananas and slice into 1/2 inch discs. Freeze for 1-2 hours.

Place the frozen bananas into a blender or food processor. Puree banana slices, until the mixture is creamy and smooth. Add the peanut butter and puree to combine.

Serve immediately for soft-serve ice cream consistency. If you prefer harder ice cream, place in the freezer for a few hours and then serve.

Jordan

recipe by: Two Peas and Their Pod.

tags: ice cream, healthy, bananas, blender, peanut butter, dessert, sweets