Saturday, 20 August 2011

30 Second Banana Peanutbutter Ice Cream

I kid you not. 30 seconds. Two ingredients. Totally indulgent. Totally diet-friendly. Totally my kind of dessert. 

30 Second Banana Peanutbutter Icecream

Makes about 4 servings

3 large bananas
3 tbsp peanutbutter (the smoother the better)

Slice the bananas and lay out on a baking tray or large plate and add the peanutbutter in blobs. Freeze for 3-4 hours.

Take bananas out of the freezer for 10 mins, just to take the edge off the hardness. Blend in a foodprocessor. Keep blending until the mix becomes light coloured and smooth - this might take a bit of persistance and scraping the mix down the edges.

You can eat the mix now (it will be looser than regular icecream, but still delicious) or put it in a tub in the freezer for a few hours to firm up.

It's surprisingly sweet and creamy, considering there is no cream in it! If I have a couple of bananas heading to funky town in the fruit bowl, I slice and freeze them immediately, then wrap them in plastic - ready to be turned into icecream at a moment's notice.


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