Friday, October 28, 2011

Chocolate Peanut Butter Banana Ice Cream

Chocolate Peanut Butter Banana Ice Cream
Single Ingredient Ice Cream
from Use Real Butter
*Recipe observations 1. Cutting up the banana before freezing is such a good idea. I'll always throw almost bad bananas into the freezer to use for smoothies and peeling them makes me feel like my hand is going to fall off. I will cut them and place them baggies first from now on 2. I could have eaten just the bananas mush by itself. SO good!


4 bananas, just slightly overripe (brown spots good, completely black not so good)
2 tbsps creamy peanut butter (optional – thus 2 ingredient ice cream)
2 tsps cocoa powder (Dutch process), (optional – thus 2 or 3 ingredient ice cream depending on peanut butter)
1. Peel the bananas and slice them up into 1/4 to 1/2 inch thick disks. Place the banana slices in the freezer for about an hour or until they are frozen solid. Do not freeze the whole banana, it will be much harder to blend.
2.Put the frozen slices in a food processor and pulse. First they will start to resemble gravel, but keep going. The bananas will soon turn into a frozen mush – at this point, start scraping the sides down (you will do this a lot). The bananas will begin to blend into a creamy texture.
3.When the bananas look like whipped ice cream, add in the peanut butter and cocoa. Mix until well blended. (You could really mix in anything that you wanted to.)
Straight out of the food processor, the ice cream is like soft serve. You can also freeze it for a firmer texture. I find it’s pretty hard when I scoop it immediately after removing it from the freezer. Just give it a minute or two to soften up. Makes a pint.

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