My love for ice cream is such that I am highly suspect of “substitutes” — especially when we are talking two ingredients, no dairy and no sugar.
So when I happened upon a discussion of frozen bananas as a base for ice cream in the kitchen, I was skeptical, but curious enough to give it a try.
What a discovery.
It’s not just about the taste (which is rich and refreshing), the texture is a near-perfect match for the real thing. Seriously. I’m already on my second batch within a span of a few days, and every effort to seek converts has been successful. There’s no explanation but let there be no doubt: when peanut butter and frozen banana slices go on a wild ride in the food processor, magic happens.
- 3 bananas, sliced and frozen
- 3 Tbsp. natural peanut butter
Combine banana slices and peanut butter in a food processor and pulse until completely blended. Top with a few banana slices and enjoy immediately or refreeze. If an extended stint in the freezer creates too hard of a consistency, simply microwave it for 7-10 seconds.