Caramelized Peanut Butter Banana Ice Cream

My children are obsessed with ice cream…I mean OBSESSED.  They would eat it three times a day if I let them.  My husband blames this slight “problem” on me and between you and me, he’s probably right.  I saw this recipe on Roost Blog and jumped at the chance to potentially fool my children with an ice cream made out of bananas, very little sugar and protein-packed peanut butter.

Let’s be honest….calling this ice cream is a bit of a misnomer.  My husband compared it more to a frozen cookie dough consistency.  It is rich and decadent and best enjoyed in small portions.

You want to start with very ripe bananas.  The riper the better.  Mine were not as ripe as they should have been, but I was just working with what I had.  Slice the bananas and then toss them in a mixture of honey (or agave for the vegan) and melted coconut oil.  Spread them out over a piece of parchment paper and roast at 350 for about 30 minutes.

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After 30 minutes, the bananas will be caramelized and fragrant (reminded me of banana bread).

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While the bananas are still warm, pour the bananas and all of their juices into a glass bowl and add 1/2 cup smooth peanut butter.  Blend the mixture together with an emersion blender until very smooth.

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Pour the mixture into a container and put in the fridge for 20 minutes.

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At this point your ice cream is technically done, but I felt it was absolutely crucial to add some dairy free mini chocolate chips.   You can skip this step if you are aren’t a chocolate lover (do those even exist?) and just keep the ice cream in the freezer for another several hours.  If you choose to add the the chips, take the ice cream out of the freezer after about 20 minutes or when the ice cream is just cool enough not to melt all the chips.  Gently fold in about 1/2 cup chocolate chips.  Return to the freezer for several more hours.

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Use an ice cream scoop that has been dipped in warm water to scoop the ice cream and enjoy!

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Caramelized Peanut Butter Banana Ice Cream

Ingredients:

8 very ripe bananas

6 tbsp honey

3 tbsp melted coconut oil

1/2 cup smooth peanut butter

1/2 cup dairy free chocolate chips (optional)

Directions:

Preheat the oven to 350 degrees. Slice the bananas and put them on a cookie sheet lined with parchment paper.  Mix the honey and melted coconut oil and pour over the bananas.  Toss gently to coat.  Roast the bananas for 30 minutes until fragrant and caramelized.  Pour the warm bananas in a bowl and add 1/2 cup peanut butter.  Blend with an emersion blender until very smooth.  Place in the freezer for at least three hours or overnight and stir in the chocolate chips after 20 minutes if desired.

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Comments

  1. Megan Maertens says:

    Yum Yum Yum! Can’t wait to make it! 😀

  2. Rach2685 says:

    oooh! this does look good! I’l totally try it 🙂 actually surprised you’d like this considering your aversion to bananas?!

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