Peanut Butter Banana Ice Cream

Since Gary is now trying to be dairy free, one of the things he misses most of course is ice cream! He found a decadent non-dairy ice cream from Whole Foods that he loved. The downside? Over $5 for a pint! That’s just crazy. I’ve seen many recipes for ice cream out there, so I thought it was time for me to invest in something that would help us save money in the long run…

My new Cuisinart ice cream maker!! SO, for my first recipe I made Peanut Butter Banana ice cream, and it was pretty good. I chose this because I had all the ingredients on hand and didn’t require the thickener other non dairy ice creams needed.

While it was spinning, both Gary and I were watching it spin and work its magic. I walked away and did other stuff and expected Gary to still be there when I got back. He wasn’t there watching anymore, but he did admit he was watching it spin for a little while.

Dairy drinkers can definitely use whole milk and it would be great!

Peanut Butter Banana Ice Cream
Source: A Vegan Ice Cream Paradise

Ingredients:
3 ripe bananas
2 cups non-dairy milk or creamer (for a real treat, use coconut milk!) (I used unsweetened rice milk)
½ cups brown sugar
½ - ¾ cups peanut butter (depending on how much you love peanut butter)
1 tsp vanilla

Directions:
1. Peel bananas and place in a blender. (I used my food processor because that’s what was on my counter). Add non-dairy milk/creamer and puree.

2. Transfer the liquid to a medium-sized sauce pan. Over medium heat, dissolve the brown sugar and peanut butter into the liquid. It will be really thick and creamy at the end!

3. Remove from heat. Add vanilla.

4. Set the ice cream mixture aside to cool. It will get really thick when it’s refrigerated. Freeze according to your ice cream maker’s instructions.