June 08, 2012

Peanut Butter Banana Ice Cream

I LOVE ice cream. 

From the time I was very little until I left home for college, my sister and I pretty much had a bowl of ice cream every night before bed. My favorite was Schwan's Cookies & Cream and Leah always requested Chocolate Chip. Hence, we got to know the Schwan's man pretty well.

About a year and a half ago, I realized that ice cream really made my stomach hurt. After denying the fact for some time, I came to the conclusion that I would give up ice cream. My stomach was thankful (except for when I infrequently decided to indulge).

Luckily...I've found an alternative to regular ice cream that definitely satisfies my occasional urge for something creamy and cold. 

What could possibly be an alternative to regular ice cream?


Peanut Butter Banana Ice Cream

1 banana cut up in chunks, frozen (cut banana in chunks and then freeze in airtight container. bananas can be stored in freezer from months)
1-2 tbsp soy milk (any milk will work fine)
1 tbsp peanut butter
1/4 cup rolled oats (optional)

Put banana chunks in food processor. Add 1 tbsp milk. Pulse bananas and milk until chunky (you may need to open the food processor and scrape down the sides and/or break up the bananas). Add peanut butter and oats. Pulse until creamy.

This is a perfect snack on a hot day...or a cool Alaska summer evening. The peanut butter and bananas combine to produce a flavor where neither ingredient overpowers the other ingredient. The oats add a nice texture, something I was used to with the cookies in my cookies & cream ice cream.