I remember the first time I tried a bowl of banana ice cream. As my friend sat the bowl of peanut buttery banana goodness in front of me, she had a mischievous look in her eye.
“Let me know you think,” she instructed.
As I scarfed down the contents of the bowl (I have no self-control with ice cream), she studied my reaction. “That was delicious,” I exclaimed, “but I thought you were eating dairy-free now.”
“Oh I am. That didn't have any dairy in it, just bananas and peanut butter.”
I remember slowly processing her statement. No cream? No milk? But it was creamy and refreshing and delicious…
Now, I don't know any more today than I did then how mashed bananas freeze into a creamy, delicious ice cream look alike; all I know is that they do.
I can feel your skepticism, but it's true. Your bowl of ice cream can come packed with potassium, vitamins B6 and C, and fiber. Yes – fiber in your ice cream!
Normally I don't like the idea of tricking people (or yourself) into eating fruits and vegetables. I believe it's important to know that a dish has produce in to learn that fruits and vegetable can be truly delicious. However, I make an exception with banana ice cream; it's just too delicious and nutritious to turn down. Why not tell yourself its really ice cream?
So give it try! A word of caution though – as much as you're going to want to eat four bowls of this stuff (believe me, you will), keep it to one bowl. While it's packed with nutrition goodness, it does ring in at about 15 grams of sugar a bowl.
Peanut Butter Banana Ice Cream
- 4 large bananas
- 2 Tbsp peanut butter
- 1 tsp cinnamon
- 1/2 tsp vanilla
- Combine the bananas, peanut butter, vanilla, and cinnamon in a food processor or blender.
- Blend until smooth.
- Place in a freezer-safe container and freeze until an hour before you want to eat it.
- Place in refrigerator to soften 1 hour before serving.
- Serve topped with sliced strawberries.