I’m not sure how the upper part of the country is doing, but here in Texas, summer has come to stay. The days are getting hotter and hotter, and we’re finally getting pummeled with rain. My hair is frizzing and the air is thick… it’s time to find some refreshingly cool eats to compensate for the humidity. For me, ice cream is an absolute staple in the summer. Racing to the ice cream trucks as a kid (were the trucks always so damn creepy?), having popsicles at the local pool, and stopping for gelato in college were all crucial. And let’s be honest, when have you ever had a bad experience with ice cream? Unless it’s being thrown at you or shoved down your pants, it always lifts your spirits, right?
But, as fate would have it, as an adult that damn metabolism starts to take more and more vacations, making it much harder to burn off all of that ice cream. So, what do we do? Do we stop eating ice cream? NO. That should never be an option. Ice cream is life.
Instead, save the ice cream for special occasions and trick yourself into thinking you’re eating that creamy deliciousness with this little trick: use bananas as a base instead of cream. This cool site, the kitchn, has (at least in my opinion) a breakthrough recipe for ice cream lovers who are vegan, have no metabolism, or are just plain trying to be healthy. Even better? This recipe only has three ingredients. THREE. And it’s actually good for you.
Peanut Butter Banana Ice Cream (Minus Cream)
1.5 bananas (use 2 if they’re small)
2 tablespoons creamy natural peanut butter
3 teaspoons honey
Chop up your bananas into small pieces – we want them small enough to fit into a blender or a food processor.
Put your banana pieces on a sheet of wax paper and place them in the freezer.
We’ve made this ice cream a few times now, and we’ve found that the best thing to do is to freeze the pieces of banana for a little over an hour. This way, they are soft enough to process, but are frozen enough to get the ice cream consistency.
Place your frozen banana pieces into a blender or food processor, then add the peanut butter and honey.
We decided to go a little crazy and add some vanilla to the mix and it turned out great. With or without it, though, this recipe is delicious.
Blend until creamy.
Place your creamy concoction into a freezer-safe container and leave it in there for about 2 hours for a softer ice cream. There’s no harm in leaving it in longer, though. I’m partial to soft serve.
You’ll thank me in the end when you try this creamy, peanut butter and banana ice cream while sitting out in the sun. It’s the perfect healthy summer treat! I’ll leave you with this: we know bananas go super well with honey and peanut butter, right? What would happen to your mouth if chocolate was introduced? Mouthgasm? It could happen.
Post and Photos by Grace Tweedy. Recipe from thekitchn.com.