peanut butter banana ice cream

If you’re of the pinning persuasion, you’ve probably heard of this new one-ingredient ice cream craze sweeping the nation. What’s that one ingredient, you may ask? An old, squishy, spotty, no-one-will-eat-it banana. Seeing as I had two such bananas gracing my fruit bowl recently, I decided to stick them both in the freezer and see if this treat lived up to its Pinterest popularity.

I nearly forgot about my frozen fruits but was reminded when yet another blistering hot Ann Arbor day set off that part of one’s summer-shocked brain that demands ice cream.

And boy am I glad I remembered.

I jazzed up my banana ice cream with a hearty helping of peanut butter and some chocolate chips (truly, the possibilities are endless when it comes to this incredibly simple dessert). As WordPress as my witness: it may have been the most delicious thing I’ve ever made in under five minutes.

peanut butter banana ice cream with chocolate chips
Makes 1 generous serving or 2 light servings

2 overripe bananas, frozen
1/3 cup creamy peanut butter
a handful of chocolate chips

First, chop the bananas.

Second, blend in a food processor until smooth, scraping down the sides when necessary (you might not believe how ice cream-like a consistency this creates).

Third, add your peanut butter and blend again. Add the chocolate chips and blend briefly.

And serve! As mentioned earlier, I made my banana ice cream on a particularly hot July evening, so the dish started melting almost instantly. Try sticking it back in the freezer for a few minutes to help it regain some form (though you might not be able to wait that long to dig in).

3 Comments Add yours

  1. calmyourbeans says:

    Reblogged this on calmyourbeans.

  2. This sounds so good!!

  3. Lisa says:

    I made this. It was delicious! Thank you!

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