So, apparently, it might reach 100 in NYC this weekend.
Until a few years ago, I was this really, in hindsight, stubborn person. I didn’t want to use an A/C for the mere fact that I didn’t want my utilities to skyrocket from June – September. ConEd already has me in enough of a vice grip! Props to my old roommate Emily (my first out of two roommates named Emily!) that sold me her old A/C for $20 about three years ago. If there are two things I love on a hot summer day, it’s that antiquated yet lovely box of coolness, and this ice cream.
Who knew throwing a few old bananas in the freezer and blending them could whip up a dessert so similar to a good soft serve ice cream? I used to roll my eyes at food bloggers gushing love about their “nice cream”. Eh. I’ll give them their due credit. They’re right. It’s fantastic! It’s also incredibly versatile. I felt like going the peanut butter route, and I had no regrets! (Plus, I had to use up the rest of my 1/8th empty jar of The Bee’s Knees, soooo…)
This is about as simple and guiltless as a good dessert can get. Well, unless you’re allergic to peanuts. Then perhaps you may want to switch to almond butter or consider my Strawberry Granita instead. Haaa. Don’t worry. I’ve got you covered! No one wants to use their EpiPen post-dessert.
Banana Peanut Butter Swirl Ice Cream [VEGAN]
– 2 small frozen bananas, peeled, sliced, and frozen
– 1 tablespoon peanut (or other nut) butter, slightly melted
Before We Get Started…
– ALWAYS PEEL YOUR BANANAS BEFORE FREEZING. About nine times out of ten, I forget. My photos are indicative of that.
– Melt your nut butter in the microwave in 15 second spurts to get a smoother, runnier consistency that’s good for swirling.
1.) Remove bananas from freezer and add to blender or food processor; blend until smooth.
2.) Pout into bowl and swirl in nut butter. Eat immediately or return to freezer to allow to set. Top with whatever your heart desires! (I love to glob on more peanut butter, myself.)