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).