Let’s be real. Ice cream is fucking delicious. It’s even more delicious when warmer months make cold treats a fun after-dinner outing.
Unfortunately, not all of us can eat it. I know…saddest story ever…now that fun outing sounds so depressing. Dairy ice cream is no bueno for my belly (most non-dairy ones mess me up too), and it does a number on my husband’s, so ice cream dates are not on our list of fun things to do.
When I recently discovered this Two-Ingredient Peanut Butter Banana Ice Cream on Pinterest, I was more than a little excited. The idea that I could eat something that was even ice cream-like and not have it taste weird was a great motivator. I happily bought my bananas, followed the recipe and then tweaked it a bit. I even added some home-made chocolate sauce.
It’s. Fucking. Delicious. Every time I take a bite, I quietly think to myself: “I can’t believe this is just peanut butter and banana!” Just thinking about eating that ice cream has me thinking: “I can’t believe this is just peanut butter and banana!”
I love it so much, I want to make everyone try it. I’ve shared my tweaked version of the recipe below. It’s so easy and so tasty. You’ll be buying bananas every time you go to the store.
Peanut Butter Banana Ice Cream
-2 tablespoons peanut butter
-¼ cup non-dairy milk (I use 8th Continent Soy Milk)
1. Peel bananas and cut into ½ inch chunks. Freeze for 2-3 hours.
2. Place the bananas into a high-powered blender or food processor and puree until your bananas are crumbled. Add the milk, puree to combine. Add the peanut butter, puree to combine. (Use whatever setting works best for you on your blender.)
3. Serve immediately for soft-serve ice cream. Freeze, and eat later for a harder ice cream.
Non-Dairy Chocolate Hard-Shell
-2 teaspoons non-dairy chocolate chips (I use Enjoy Life’s Semi-Sweet Mini Chips)
-½ teaspoon coconut oil
Put both ingredients into a microwave-safe bowl and microwave in 30 second increments, stirring in between. Continue to repeat until it’s liquidy and smooth. Pour over your ice cream. Because coconut oil naturally hardens when it’s cold, your sauce will harden up rather quickly.
And that’s it.
Have you seen this recipe before? Just trying it now? Let me know in the comments below how yours comes out!
Love, Light & Warm Cups of Chai Tea,