Something magical happened in my kitchen.
I made ice cream where there was none. And I made it taste like peanut butter cups.
I am on a never-ending quest to cure my sweet tooth in a healthy way. When I was pregnant with my first baby I fell in love with frozen bananas on a stick. When I was pregnant with my second I realized I could cover those bananas in chocolate (bad news).
This time around I’ve found that if you puree the frozen bananas you end up with something resembling soft serve ice cream. Add some peanut butter and chocolate and you have something on par with your favorite ice cream shop treat!
I’m a huge fan of natural peanut butter. The bottom of the jar is usually void of much of the natural oils and becomes an almost truffle-like texture that is quite reminiscent of the center of a peanut butter cup. I used these bottom of the jar bits in my “ice cream” and they were absolutely perfect.
You could leave the chocolate out if you’re really going for health here, or its easy to add just a few for flavor without going overboard. I like milk chocolate because it creates the perfect peanut butter cup flavor.
If you don’t mind super soft ice cream (or you’re feeling impatient) you can eat this right after pureeing. If you’ve frozen the bananas enough the puree should still have a thickness to it. Process it too much and you’ll end up with a sort of banana soup. The second freeze firms the treat to make it more ice cream-like.
I actually had a whole other post ready to go for today but I had to cram this one in because I couldn’t let you go another day without trying this.
Healthy, creamy magic.
Peanut Butter Cup Banana Ice Cream
- 1 Banana
- 2 tablespoons Peanut Butter
- 1 tablespoon Milk Chocolate Chips
- Peel banana and cut it into 2 inch chunks. Place in a freezer bag or on a plate and put in the freezer for several hours or until frozen.
- Place banana in the bowl of a food processor and pulse until smooth. Transfer to a freezable container. Stir in bits of peanut butter and chocolate chips to taste. Cover and return to the freezer until firm, several hours to overnight.