Am I the only one who didn't know that you can make ice cream out of bananas?
I mean, JUST bananas? Forgive me if I'm the only one completely amazed by this food miracle. No sugar, no heavy cream, no high-dollar and totally un-functional ice cream maker. Just. Bananas.
Okay, moment of enthusiasm over. I found this recipe from The Kitchn through a series of tumblr rebloggings. Though I was a little skeptical of fruit turning into something truly ice-cream-like, I gave it a spin.
And let me tell you. The Kitchn doesn't lie. And not in an, "Oh hey, I could kind of settle for this as ice cream" kind of way. The frozen bananas, when blended, turn into this light, lovely treat with the consistency of soft serve--but better. And, being a peanut butter junkie, I loved that flavor with the banana as well. But it would also be great with chocolate chips or coconut.
More added pluses! It's completely vegan and gluten-free, and way healthier than cream-based ice cream. I certainly have no guilt about snacking on a mug of this on another sweltering afternoon.
BANANA PEANUT BUTTER ICE CREAM
3 bananas, peeled
2 tbs peanut butter (or almond butter)
Cut the bananas into thin slices and arrange them on a plate. Freeze for about 1-2 hours. Remove the bananas from the plate with a spatula and blend in a blender or food processor. (I used an immersion blender in a bowl because it's all I have handy.) The bananas will resist you a bit at first but keep persevering. Soon, you will have a smooth, creamy mixture. Blend in the peanut butter. Et voila!