Cook this: Peanut Butter Banana Ice Cream
Peanut Butter Banana Ice Cream
Before putting the bananas in the food processor for the base of the ice cream, they are frozen.
For this week鈥檚 Cook This, chef Shereen Pavlides makes peanut butter banana ice cream.
Yield: 3 cups聽 Serves: 4 鈥� 6
5 ripe medium bananas (with some brown spots)
2 tablespoons smooth peanut butter
Remove banana peels, slice bananas into 1/2-inch slices and place onto a parchment lined sheet tray (not touching). Place into the freezer until frozen, 4 hours to overnight.
Place frozen banana slices into a food processor fitted with the blade attachment. Puree, pushing down the sides periodically. When the mixture starts to come together, add peanut butter and continue to puree until it reaches a whipped, smooth ice cream consistency, pushing down the sides several times, about 5 minutes.
Using a rubber spatula, remove ice cream into a quart-sized freezer-safe container with a tight fitted lid. For best consistency, freeze for 2 hours before serving. Will keep up to 2 weeks in the freezer.