Last weekend I found myself in the unfortunate situation of a warm summer evening at home with no ice cream. We live close to a farm-made ice cream stand, but on a Friday night in June (the first day of summer!) the line would be half an hour. Ditto the local Dairy Queen by the beach. Plus, we'd just gotten the baby down to sleep and there was no way we were waking him up, even for ice cream.
Ages ago, I remembered blending up some frozen bananas (at the suggestion of a friend) as a substitute to ice cream. Turns out that banana ice cream is now a Pinterest darling, so I found a slew of recipes and suggestions, but I stuck with something very simple:
3 frozen bananas
1 tablespoon cocoa powder
1/4 cup peanut butter
I popped all ingredients into my Cuisinart, blended until smooth, and popped into bowls. This was enough for 2 servings - perfect for me and Jesse.
Considering how simple this is to make and how healthy it is compared to real ice cream, I'm definitely going to make it again and enjoy this summer. Smooth, creamy, & rich. Perfect for a healthy treat after dinner and even husband-approved!
Happy summer! Enjoy & stay hungry!