EASY DIY BANANA ICE CREAM


The hot weather is here and since I’m spending most my days at home, I have been looking for creative ways to cool down this past week. In order to celebrate National Ice Cream Day (belated, this last Sunday), I just wanted to share an easy recipe that’s been a staple of mine.

At the beginning of social isolation, the banana became the unsung hero for many that took to baking as they rediscovered the simple joys in this great past-time. I can not deny that one might find evidence of such a hobby in my freezer. I always buy bananas when going to the groceries and sadly, end up only eating one before the whole bunch look like the one pictured below. When this happens, I like to peel and slice them and preserve them in a container to use in baking, smoothies, and ice cream!

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Every time I make this recipe, I can’t help but dream of making this into tubes - mmm chocolate peanut butter freezies...

Anyone else thinks this would make a great new flavour??

 

Recipe:

2 1/2 Cups Frozen Sliced Bananas
2 tbsp Natural Peanut Butter
2 tbsp Cacao Powder
(optional sweetener to taste)

Freeze ripe bananas in freezer by peeling and pre-slicing. Place all the above  ingredients into blender and blend on smoothie setting until everything is integrated and smooth. Scoop and serve with your favourite toppings or save for later by putting it in the freezer right away in a container with a lid. 

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