Along with many others around the world, Australian’s really love ice cream.
In fact, we hold the bronze medal position in the Top 5 ice cream consuming countries in the world. Ice cream eating prowess is not included in the Olympic games but if it ever makes an appearance we are ready to go!
The deliciousness of this cold creamy treat presents itself in many flavours and combinations with the classic vanilla being the favourite flavour in most countries. It’s mine too.
Yet despite how much I love ice cream, there is the downside of eating too much of it. As much as we might try, we can’t completely ignore the fat, sugar, cream, emulsifiers and gums that accompany this cool dessert.
With summer almost (maybe) upon us, it seems like the perfect time to whip up something cold and creamy. One of my all time favourite flavour combo’s is Banana and Peanut Butter, so for me this was the natural place to start.
Bananas are naturally sweet and are a fabulous source of carbohydrate, potassium and Vitamin B6 making them the go-to fruit for a burst of energy. They also freeze and blend really well, which means they are the ideal base for ice cream.
Peanut butter provides the goods in the protein and healthy fats department and provides just the right savoury flavour to put with banana for a yummy ice cream.
The best thing is – making Banana and Peanut Butter Ice Cream is SO simple and takes approximately 10 seconds to make.
Banana and Peanut Butter Ice Cream
1. Break up two frozen banana’s into pieces and place in a Vitamix or blender with 1 ½ tablespoons natural crunchy peanut (or other nut) butter.
2. Blitz until smooth and creamy. If the mixture is a bit stiff, just add a teensy dash of milk.
3. Serve with with fresh slices of banana. Serves 2.
Check out How to Make this Banana and Peanut Butter Ice Cream in action here.
This ice cream is an ideal snack or dessert that is low in fat and sugar.
All you need to do now is enjoy and congratulate yourself on your ice-cream making skills without any added nasties!