Ok, I tried it.
You’ve seen it all over Pinterest.
The recipe that people swear tastes just like ice cream, but isn’t. If I’m being honest, I’ll admit, I was skeptical.
Extremely skeptical.
But, it turns out my skepticism was unwarranted. This chocolate peanut butter banana “ice cream” is a tasty little treat.
The texture of this is eerily similar to ice cream, but without all the cream and sugar and everything else that you find in ice cream.
Have some ripe bananas sitting on your counter???
Make this.
(Or this banana bread. The choice is yours.)
Make sure they’re ripe, but not all nasty and brown on the inside.
Blech.
See? No nasty brown spots…all good.
Slice those babies up and place them in a freezer safe dish.
Pop them into the freezer and wait…for about 3 hours.
Now that they’re good and frozen, they’re ready to go for a ride in the food processor.
Commence spinning. Pulse the banana pieces until they come smooth and creamy.
But first, they’ll be crumbly. And you’ll think you’ve done it all wrong.
You have to push through that.
Just be patient.
But….before you push through that, add some peanut butter and a handful of chocolate chips. (I used two teaspoons of chocolate PB2 and the Ghirardelli 60% cacao chocolate chips, but do what works best for you.)
See?? Lovely, gorgeous, and beautiful. Just like ice cream.
Okay, not JUST…but close.
You can serve it up now and have it be similar to soft serve ice cream or pop it in the freezer for a while.
After a couple hours in the freezer, you’ll have set, scoopable “ice cream”.
See?
Success.
Sweet success. Without the guilt.
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