I don’t know about where you are, but in the PNW, it’s HOT! Way hotter than it was last year at this time. Not only that, but we’ve had significantly less rain. And I know June is over, but we never had the “June Gloom” either. I went into 2 places, and called 3 looking for a fan yesterday and all but one place was sold out. Target said they got a whole shipment in that morning and they sold out in 2.5 hours! Yikes!
I know it’s been extra hot in my home state of Florida too, but at least they have A/C at home. We don’t. This isn’t usually a big deal, and honestly we’ve lived without A/C for almost 6 years now (and I like it), but it is pretty hot. One of our favorite ways to cool off in the evenings is with ice cream. Yummmmmm. BUT since I refuse to buy chemical and GMO-laden garbage ice cream AND my daughter has a dairy intolerance, that leaves me with only a few options. Pay $4.50+ for 1 pint of coconut milk ice cream (it’s freaking delicious!), or make my own. While I do like to splurge on the coconut milk stuff, it’s not always fun to keep buying pints at almost $5 a pop. Between the 3 of us it doesn’t last more than 2 days. This is where the Nice Cream comes in….
Have you ever made Banana Nice Cream? If not, you should! And I mean TODAY. It’s so easy, cheap, and delicious. Not to mention the combinations of flavors are only limited by your imagination and wallet. Our go to flavor is Peanut Butter Chocolate. It’s like a healthy Reeses cup without the GMOs and excess sugar.
You’ll need a food processor or powerful blender to make this. We got a food processor for Christmas a few years ago and it is an essential item in our kitchen now. I use it to make hummus, nut butter, large batch smoothies, and nice cream. Before we got an immersion blender I would sometimes use it for soups too. Ours is a Cuisinart. Ok, enough chatting….
- 4 ripe (spotty, but not black) medium-sized bananas
- 1-2 tbsp cocoa powder (2 T is more intense chocolate and more dessert-like)
- 1/4 cup unsalted, unsweetened organic peanut butter (creamy or crunchy is your preference, we use creamy. Add up to 2 more T’s for more intense PB flavor.)
- 2 tbsp cacao nibs (optional, but gives it a nice crunch)
- 1/4 cup filtered water
- Slice and freeze bananas ahead of time. Make sure they are good and frozen when you blend them. Usually at least 2 hours in the freezer will do it.
- Use a butter knife to loosen bananas from your plate and put into bowl of food processor fitted with the blade attachment. Blend until you have a coarse meal-looking product.
- Add in additional ingredients and blend until smooth.
- Stop occasionally to scrape down the sides of the bowl and help out your blender/processor.
See? Super easy! Cheap and quick too. We pay $0.19 for 1 banana at Trader Joe’s and already have PB and cocoa powder around all the time. The cacao nibs are the most expensive thing here and can be omitted in place of crunchy PB or some type of nuts that you like or even chocolate chips. It’s just nice to have these add-ins for texture. If you have everything except extra nuts/cacao nibs, don’t let that stop you from enjoying this sweet and guilt-free treat tonight 🙂
Have you made this before? If so, what’s your favorite flavor? Please post in the comments so we can all give it a try and enjoy your creation!