Healthy Banana and Peanut Butter Ice-Cream (vegan friendly!)

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It’s a well known fact that, in Britain, as soon as the sun begins to poke out of the ever-present grey and miserable clouds, Summer has begun. In total, we’ve probably had about 3 decently hot days (all of which we’ve all complained that it was “too hot” ) but that will not phase us! No! It is summer.

And obviously, along with summer comes ice-cream.

I love ice-cream. It’s a beautiful creation, don’t you think? But (I’ve found) you can’t really have an ice-cream without feeling guilty afterwards… oh… you may think you’re at a stalemate…  well think again and hold that guilt for I present to you a healthy (yes, it’s actually good for you) ice-cream involving only two ingredients: (getting Ben and Jerry’s Phish Food Ice-Cream Cake flashbacks) bananas and PB.

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This is such a simple recipe and it’s so delicious. It’s perfect for breakfast, maybe with a little granola sprinkled on top, or just as an after dinner treat. If you want my advice, use incredibly ripe bananas when making this recipe. I mean it. Borderline death-bed material. This will ensure a creamier texture (more like ice-cream) and a faaaarrr better taste.

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Here’s the recipe:

  • 4 (very) ripe bananas
  • 2 (heaped) tablespoons of crunchy peanut butter (I used Whole Earth because of it’s natural ingredients)

Chop up all of your bananas and shove them in a plastic container to freeze over-night

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Throw all of the frozen banana chunks into a blender and blend to a smooth paste. It will take some time and regular prodding to move about the frozen banana

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Once smooth, transfer back to the container and stir in the PB. Put back in the freezer for 2 hours to firm up before serving

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Mmmmmmmm, creamy perfection…

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