I sure do love me some ice cream.
Except it doesn’t help that I am lactose intolerant, so I
virtually eat dairy free. Except for the Greek yogurt. I will shell out $20 for
a box of Lactaid to eat that stuff with. Finding out I was lactose intolerant
proved to be not that hard a transition. I was already sold on almond milk and
did not eat that much cheese anyway. The biggest problem I had was giving up
the ice cream.
Now you have to understand. A kid growing up in South Jersey
has access to about 9457384 ice cream shops (I kid you not. Accurate numbers
there) within a 10 mile radius. There was custard, frozen yogurt, soft serve,
hard, basically any kind you could imagine was there. And, every Saturday after
dinner, my parents would pile us kids into the minivan and drive to our
favorite ice cream shop “The Big Raisin”
I kid you not. There was a raisin statue in front of this
place. And it was beautiful.
So when I found out I was lactose intolerant, I immediately
had to find a substitute for this ingrained childhood memory, which, as you can
imagine from the way I made it sound, is hard to do. So you can imagine my
excitement when I discovered the miracle of the one ingredient banana ice
cream. Throwing frozen banana chunks into a blender was not my first instinct
in making delicious vegan ice cream. I had tried making soy ice cream a couple
of years back, only to be SO SO DISAPPOINTED. But this, swirled with peanut
butter and a bit of sea salt, was delicious. I ate 5 bananas worth the first
time. I wanted more, so I bought $6 worth of bananas.
I bought so many bananas the fruit cart guy gave me a
discount. We’re good friends now.
This recipe comes together so easy and deliciously. Top with
your favorite toppings. I threw a nectarine and some chocolate on here.
Heavenly, to say the least.
Dairy Free Peanut Butter Banana Ice Cream
- 2 bananas, chopped into chunks and frozen
- 1 tbsp peanut butter
- Sea salt (optional, but highly recommended)
- Toppings of choice (chocolate, fruit, nuts, sprinkles)
In a food processor, add the bananas and peanut butter.
Pulse and then blend in a food processor. At first, the ice cream will appear
icy and chunky, but continue to scrape the bowl. Blend until the mixture reaches
a soft-serve consistency. Add sea salt, if using, and combine. If you like your
ice cream hard, you can stick it into the freezer for about an hour to firm. If
you like soft-serve style (high-five), add your favorite toppings and devour.
Oh yeah. Taste the creamy goodness.