We found some brown bananas in the back of the fridge yesterday. “Banana bread, duh” we thought. But then we happened upon a post over on epicurious about 2-ingredient ice cream. Oh yeah! That one from last year that had the internet all abuzz. Luckily, we are nut-butter obsessed here, so we had a few options to choose from.
We ended up blending our 4 very ripe bananas with about 1/3 cup creamy kid-style peanut butter and the juice of one lime. We used a hand-blender because we don’t have a regular one in the kitchen and then stuck it in a bowl in the deep-freeze in the warehouse.
What emerged today was a creamy addictive snack that we experienced almost no guilt about eating…until we added our favorite ginger cookies from the coffee place on the corner. Then it got kind of naughty, but it was totally worth it.
Truth be told, our “ice cream” was rock-hard when we pulled it out of the freezer, so plan to give a little time to temper before you go scooping. And maybe add a dollop of whipped cream and some salted peanuts. That’s what we’ll do next time.