Peanut Butter-Banana V’ice Cream
Active Time: 5 minutes | Total Time: 1 hour 5 minutes | Serves Serves 2 to 4 | Vegan | Gluten Free
- 4 ripe bananas
- ¼ cup peanut butter (smooth or chunky)
- 1 tablespoon coconut oil
- ½ teaspoon ground cinnamon
- ¼ teaspoon grated nutmeg
- Pinch of kosher salt
Slice the bananas into 1/2-inch thick rounds and put into a resealable plastic bag. Lay them flat in a single layer in the freezer and freeze the bananas for at least 2 hours or overnight.
Place the frozen bananas, peanut butter, coconut oil, cinnamon, nutmeg, and salt in a food processor and let sit for 2 or 3 minutes.Then puree until creamy and smooth. If you like a frozen yogurt consistency, then serve it up. Or, if you like a firmer ice cream experience, spoon it into a container and freeze for about an hour.
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