Using frozen bananas as an ice cream substitute may be the most genius idea anyone has ever come up with, and chances are you have heard of it before. It is an easy, inexpensive, and delicious way to impress guests or have a sweet treat at the end of the day (or in the morning!) This recipe is for chocolate peanut butter “ice cream”, but you can experiment with different ingredients to find your favorite flavor!
3 Frozen bananas (our trick is to peal and cut the bananas into rounds before freezing them on a pan. Once they are frozen you can scrape them into a freezer bag and store them for up to a week. This makes them easy to dump into a blender and you don’t have to try and peel a frozen banana.)
1/2 C milk (we use almond milk. If it has a hard time blending, add more milk until the consistency is creamy but not too runny)
5-10 Ice cubes (optional. The more you add, the more icy it will be. The less you add, the more creamy it will be.)
For chocolate peanut butter:
1-2 T cocoa powder
1/2 C peanut butter
- Add all ingredients into a blender and mix until completely blended. We usually add more peanut butter, milk, or cocoa powder until we have the perfect blend of flavors. Enjoy!