This summer recipe is rich and very practical. With this heat, bananas ripen quickly. At my house we keep them in the freezer, cut into slices and in a bag zip lock, to use them in different recipes. This ice cream is super creamy and only needs two ingredients.
- 4 ripe bananas
- 2 tablespoons peanut butter
Cut the ripe plantains into slices and place them in a bag zip lock or in a covered container in the freezer, for at least two hours or for days. Then place them in a food container or blender with two tablespoons of peanut butter and process. Serve or refreeze until serving time.
Note: You can skip the peanut butter or substitute coconut oil or heavy cream for creaminess. If you decide to use heavy cream, use about a quarter cup for every cup of banana (two silken bananas). For more simple, rich and healthy recipes, especially for the little ones in the house, follow me every Monday on Advantage.
I, Ronald Payne, am a journalist and author who dedicated his life to telling the stories that need to be said. I have over 7 years of experience as a reporter and editor, covering everything from politics to business to crime.