Yup, that’s the Elvis special there in the picture. Banana-Peanut Butter Ice Cream, except, well…ummm, it isn’t ice cream at all. The Goddess lied to you. It’s actually frozen bananas that have been whirled up in the food processor with some peanut butter, and a smidge of bourbon and vanilla extract. That’s right…no cream, no eggs, no sugar! I did add 2-3 teaspoons of dulce de leche, but this is not ice cream amounts of sweetness. I used peanut butter powder, which is much lower in fat than regular peanut butter, but I suspect peanut butter will probably give you a creamier finish product. I’ll keep you posted.
In all honesty, The Goddess did not come up with the idea for this herself. But, since it seemed like a great idea, she jumped on it and make her version. She originally saw this in the Huff Post, but I think it may have some from The Kitchn, which is a great blog…look at those pictures…I’m green!
I took 3 ripe, not over-ripe, bananas (see the skin there), cut them in to slices, threw them in a plastic freezer bag and froze them for about 4 hours. Overnight is better, but The Goddess had places to be and she wanted to have this made and in the freezer. When the bananas are perfectly frozen nuggets, you throw them into the bowl of a food processor and whirl away. The mixture goes through changes and you’ll probably think, “She’s crazy. This isn’t working”. Steady now, stay the course. I’ve added the dulce de leche and peanut butter powder, but look how creamy those bananas have become. You didn’t believe me, did you? But, just look at the great “ice cream” you’re going to have for dinner. It is unbelievably simple and it has the mouth-feel of “real” ice cream. It really does.
Banana-Peanut Butter Almost-Ice Cream
- 3 very ripe bananas, yellow with some black spots, not all black
- 3-4 tablespoons powdered peanut butter or regular smooth peanut butter
- 2-3 teaspoons honey or maple syrup (or dulce de leche)
- 2 tablespoons bourbon
- 2 teaspoons vanilla extract or vanilla bean paste
- 2 pinches kosher salt
Cut the bananas into about 1/2-inch slices. Put the slices into a plastic freezer bag, and freeze for at least 6 hours or overnight (the best option).
Dump the frozen banana slices into a 6-cup food processor bowl fitted with the sharp blade. Pulse the banana pieces, scraping the bowl down 3-4 times, until the mixture is smooth. It will go through several changes in appearance before the mixture becomes smooth. Immediately add the peanut powder or butter, honey, bourbon, extract and salt. Whirl until completely smooth and creamy. Immediately pour into a glass or plastic container and place in the freezer for at least 4-5 hours. To serve, scoop with an ice cream scoop into bowls. Excellent served with a good fudge sauce and a sprinkle of chopped peanuts.
NOTE: Do not use over-ripe bananas. You want bananas that have no green on the peelings, but are golden with a few dark brown flecks. You can omit the honey and bourbon if you wish and it should still taste great.
Banana-Peanut Butter Almost-Ice Cream Recipe©Marcia Lahens 2015 All rights reserved.
Now, go buy some bananas and make your own. You can omit the peanut butter and use blueberries, instead. Personally, I think the peanut butter version might be good with some bacon crumbled over it, along with the peanuts. Then, it truly would be the Elvis Special!