Happy, happy Wednesday! I hope you are having a fabulous week so far. I have a small feeling that your week is about to get better... I do not know about you but, I love ending my nights on a sweet note. Often, I go for a protein mug cake or protein muffins topped with my beloved sunflower seed butter and a side of fruit.
Now, I'm sure you have seen the concept of banana ice cream a billion times but, to be honest I have never had an interest in making it. A craving sparked the other day for ice cream and I went ahead and gave the good ol' banana ice cream trick a try.
3 frozen bananas (dice prior to freezing)
1/2 cup of Unsweetened Silk Cashew milk
1 tbs of honey
4 tbs. of Peanut Butter & Co Powder Peanut Butter (or 2 tbs of your favorite peanut butter)
I also used:
a high speed blender (Omni V)
a small old plastic ice cream container with a lid
coconut oil spray (any cooking spray will do)
Freeze your diced bananas 3-4 hours prior to making your ice cream. Pour the milk and place bananas, honey and peanut butter into your blender. Blend until well combined, the blending process should take about 5 minutes.
Spray your plastic container with cooking spray. Pour in your banana ice cream mixture into your plastic container. Make sure your plastic container has a lid. Place your ice cream container in the freezer for 4-8 hours. Take the ice cream out of the freezer about 30-60 minutes prior to serving, this will allow the "ice cream" to soften up a bit for easy scooping.
Serve and enjoy!
We love pairing our Peanut Butter Banana Ice-Cream with a slice of my homemade Paleo Banana Bread!
I hope you give this baby a try! I have a feeling your family will love it as much as we do...
Do not forget to tag me if you end up making it! I love seeing your recreations...
Have a happy, healthy day!