Chocolate Banana Ice Cream

I eat this ice cream a few times a week.

The best part(s)? There’s absolutely no cream in it!

AND. You don’t need a fancy pants ice cream maker.

AND. You won’t feel guilty after you eat it.

AND.

AND.

It’s the best gosh darn soft served ice cream I’ve ever had.

So what’s the secret? Partially frozen bananas, peanut butter, and cocoa powder.

Chocolate Banana Ice Cream (From Use Real Butter)
>> Click here for printable recipe

Ingredients

• 2 ripe bananas
• 1 tbsp cocoa powder
• 1 tbsp peanut butter

Directions:

1. Slice the bananas into 1/4-inch thick slices. Place in a sandwich bag or container and freeze for 2 hours.
2. Process the partially frozen bananas in a food processor until it reaches a creamy consistency. This will take about 30 – 45 seconds.
3. Add in the cocoa powder and peanut butter. Process until well blended.
4. Serve immediately. Will serve two — if you can restrain yourself….

My Two Cents: I’m not exaggerating when I say I’m completely obsessed with this recipe. It’s a genius way to use up the last few rotting bananas on the counter. PLUS I get my daily dose of potassium in a new and fun way.

You don’t have to make this the same day you freeze the bananas, either. Freeze bananas in slices as they become rotten. Then when you’re in the mood for ice cream, simply leave on the counter for a half hour before processing in the food processor.

Freeze any leftovers you have — though it will get very hard overnight (like a rock hard). But you can defrost it in the microwave for 15-20 seconds — it’ll soften up to soft-serve consistency perfectly.

If you’re making this for many people, use 1 banana per person.

Add in anything you desire. I’m thinking Nutella next time?

ENJOY! I hope you are as breathlessly head over heels in love with this recipe as I am.

P.S. A very Happy Birthday to my first reader and number one fan of this blog, my Mom!