So I am trying really hard to hold onto all things summer...so this weekend I decided to embrace the beautiful weather and make a quick, easy and healthy summer snack I could enjoy while sitting on my balcony, reading a magazine or the newspaper, with a nice glass of iced water with lemon slices and just trying to let my mind clear of all it's clutter, stress and confusion the past few weeks have brought...
Low Fat Banana Ice Cream
WHAT YOU NEED:
4 Bananas, peeled, sliced and frozen
2 Tbsp Low Fat Organic Peanut Butter (smooth or crunchy)
1 Tbsp Unsweetened Cocoa
A splash of Rice Milk (optional)
WHAT TO DO:
Put the bananas in the food processor/blender and pulse until smoothly blended. Most likely you’ll need to stir them by hand several times, as the frozen chunks tend to gather and become “stuck” on one side of the bowl. If necessary, add a splash of rice milk to get things moving!
Alternately, you can allow the bananas to defrost on the counter top for 30 to 60 minutes beforehand, so that they’re easier to work with. Before putting them in the food processor, break them up into smaller chunks with a butter knife.
Add the cocoa powder and peanut butter and pulse until blended. Sample the batter and add extra cocoa powder or pb if you’d like.
Transfer the ice cream to an airtight container. Enjoy immediately as soft serve, or pop the ice cream in the freezer for an hour+ for a firmer dessert. Store any leftovers in the freezer in an airtight container. If the frozen banana ice cream proves too hard to scoop, microwave it for ten seconds to help loosen it up (or let the container sit on the counter for ten to thirty minutes prior to eating, depending on room temp).
Optional: Add some organic chocolate chips or peanuts with the bananas for a chunkier dessert – and/or stir in some extra peanut butter by hand for that “swirly” effect prior to freezing.
Delicious...
