Recipe: Peanut Butter Banana Ice Cream

Topped it with my homemade coconut granola.

Bananas are one of the best ingredients to work with if you want to create delicious food without the “bad” ingredients (dairy, sugar, hydrogenated oils, high fructose corn syrup etc. After all, these are all processed ingredients while bananas are natural). I previously made 3 ingredient banana pancakes with just bananas, eggs and almond meal and it turned out better than expected.

If you are one of those people who hates bananas and think bananas are disgusting – well, stop being adamant about it because I’ve been there, done that, and missed out on this super food for the bulk of my life. I overcame this dislike for bananas when I tried the Tokyo Banana cake which was all in the rage last year. Slowly I acquired the taste of banana and it helps to know that these (real bananas) make the perfect snack whenever I am hungry. It is convenient, satiating, economical and a lot healthier than cookies or chips. Anyway my point is: ACQUIRING THE TASTE OF BANANAS ARE DEFINITELY POSSIBLE! I was the no.1 hater for bananas for the longest time and now I love it.

So what’s special about this ice cream is that it is sugar free, dairy free, and basically free of all nasty ingredients you see in commercial ice cream (yes, no fat involved too). Many healthier choice options out there sucks and takes the joy out of eating ice cream, but this one served me very well and I do get the kick from it as though I was having ice cream for real. I can’t believe I didn’t discover this earlier!

Ingredients:

  • 2 Bananas (Frozen)
  • Unsweetened Almond Milk (optional)
  • 1 tsbp Peanut Butter

 

Method:

  • Put everything in a blender and blend

 

Actually if you have a strong blender, you can do without the almond milk but mine is kind of lousy so I needed the liquid to ease the process. Just a little of almond milk would do, for the purpose of letting the blender run. It would be creamier and more solid without the milk so do try if you have a good blender!

Do use unsweetened milk (any would do, non-dairy) because the sweetness from the bananas is enough. I couldn’t even taste the milk so it was just there for being there.

I use Adam’s creamy unsalted peanut butter. Adam’s is the only brand of peanut butter I know of that contains 100% peanuts and nothing else – no sugar, no hydrogenated oil, no corn syrup! To be honest it was the worst tasting peanut butter when I first tasted it straight from the jar, but as an ingredient, it was ideal because the sweetness from the bananas covered everything! If you use Skippy’s you’re just wasting calories from the unnecessary ingredients. I added a pinch of sea salt too.

The result was simply delicious. In fact, I sometimes I enjoy eating it too much I feel guilty – you know like when you enjoy your ice cream even though you know it’s junk? Because this stuff actually doesn’t taste anything like what healthier choice desserts should taste like but in actual fact it’s just 2 bananas and 1 tbsp of peanut butter (which is totally not guilty). This is why I love it.

Not only is this guilt free, it is also nutritious. It is as nutritious as banana gets!

Because I added almond milk, mine turned out like a thick smoothie rather than soft serve ice cream. If the consistency bothers you, do get a strong blender and make it sans almond milk. If it doesn’t bother you, it could serve as a wonderful smoothie too!

 

 

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