Wednesday, July 4, 2012

Choco-PB-Nana "Ice Cream"

I found this recipe on Pinterest and thought "this is too good to be true." Like some things I've found on that site that failed miserably, I figured this would to... Yet it didn't. It's a fabulous creation of indulgence, so if you have some bananas laying around, you still have time to make this for tonight!

Choco-PB-Nana "Ice Cream"

(note: quantities are not super accurate - adjust to your taste!)

-5 bananas, peeled, sliced into 1/2" pieces and frozen for at least an hour or two.
- 1 tablespoon of PB or almond butter
- 1 or 2 teaspoons of unsweetened cocoa powder
- canned coconut milk (optional)

Put the bananas in a food processor and process until a whipped consistency. It will turn into a mealy consistency before it goes smooth - give it time :) This is where I used a small amount of coconut milk, but it was probably not needed.

Once smooth, add in the nut butter and cocoa powder - feel free to leave one or the other out or to sub in berries or other items at this point.

Transfer to a airtight container and put in the freezer. This is probably the easiest to serve after put in the freezer just long enough to firm up a bit, but was excellent right away - just not as much of an ice cream consistency. If frozen for long periods of time it gets ROCK HARD.. So pull it out a few minutes early before serving. But no worries, it thaws fast!


(p.s. this was blogged on my phone, so if it looks funky, sorry!)

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