Sunday, July 28, 2013

Quick Peanut Butter-Banana Ice Cream

I've posted uses for overripe bananas a few times already, but this is now far and away my favorite method of using up those speckled stragglers squirreled away in my freezer. I've used frozen bananas to add oomph to smoothies for ages, but I'd never tried to blitz them on their own until the other day when I wanted to make some cool and delicious treat, only to find I was out of dairy (save a couple cans of condensed milk). After some experimentation with the sweetened condensed milk and some peanut butter (and lots of scraping down the sides of my blender), I achieved my goal, and how! I'm shocked at just how well this mimicked ice cream with a solid custard base, in both mouthfeel and scoopability. I credit that to the higher levels of sugar in the overripe bananas as well as the addition of sweetened condensed milk. Whatever the sorcery, it made for a scrumptious, easy (and mildly healthier!) dessert.

Quick Peanut Butter-Banana Ice Cream
Makes about cup and a half, or 3 servings

*2 frozen bananas, peeled and sliced
*2 tablespoons peanut butter (I used chunky-style for some textural fun, but feel free to use smooth)
*1/4 cup sweetened condensed milk

Blitz it all together in your most powerful blender or food processor. My blender isn't the greatest, so there's a fair deal of scraping I have to do to get it all to blend properly, but if you have something top shelf like Vitamix, this should be a snap. Once it's getting...for lack of a better word, goopy, scrape it out into a container, press a round of Saran-wrap on top to prevent ice crystals from forming, lid it and pop into the freezer to harden again until you're ready to serve.

Note: Some googling turned up plenty of other delicious additives - must try Nutella next time!

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