The good news is you don’t need an ice cream maker. The other good news is this is a four-ingredient recipe. More good news: it’s fast, easy and super tasty. Well, it’s all good news! Get to making this dreamy dessert now.
You remember how I told you to preserve your browning bananas in the freezer? Well, it’s time to pull them out and put them to good use. Don’t have frozen bananas? It’s okay, just chop up some bananas and throw them in the freezer for a couple of hours. The rest is easy. Add a little cream. Toss in an Elvis-approved duo of flavors: chocolate and peanut butter (purists and Elvis enthusiasts can add a tablespoon of honey and some chopped crispy bacon). You’ll be gorging yourself in no time.
Banana Chocolate Peanut Butter Soft Serve
- 1 lb (about 4 medium) frozen bananas, sliced
- 1/2 cup heavy cream
- 2 Tbs Dutch-processed cocoa powder, sifted
- 2 Tbs smooth peanut butter
- In a food processor or blender jar, puree the frozen banana chunks until smooth, adding a little cream to help break it down if necessary. Add the sifted cocoa powder and pulse until incorporated. Add the peanut butter and pulse until smooth. Add the rest of the cream and pulse until smooth and creamy.
- That’s it. Eat it.