food + drink

MAKE THIS NOW: PEANUT BUTTER-CHOCOLATE-BANANA SOFT SERVE

kitchen_icecream

I love ice cream. Love. As in, every night after dinner I wish for a bowl to magically appear in front of me–preferably green mint chocolate chip*, although I’m not that picky. I also love ice cream sandwiches, ice cream cake, Popsicles, dipped cones (ooh, dipped cones are awesome) and Choco Tacos, which I discovered on our trip to the lake in June and cannot seem to find at my grocery store, which is probably a good thing.

However, eating a bowl of ice cream every night is not exactly on the wedding diet, so I’ve had to find other ways to satisfy my craving. Enter: this soft serve. I’ve made banana ice cream before, but this version totally takes it up a notch. Instead of whizzing a couple frozen bananas into ice cream-like consistency and eating them plain (which is all well and good, don’t get me wrong), here you add almond milk, powdered peanut butter, a splash of vanilla extract and chocolate chunks.

The result is delicious–cold and creamy and definitely banana-flavored, but with an excellent flavor boost from the powdered peanut butter, vanilla and chocolate. And best of all, it’s pretty guilt-free.

Here’s the recipe, adapted just slightly from the original, if you’d like to make it yourself.

Peanut Butter-Chocolate-Banana Soft Serve
Adapted just slightly from Oh, Ladycakes

1 1/2 ripe bananas, sliced
2 Tbsp. powdered peanut butter
1/2 cup unsweetened almond milk
Splash of vanilla extract
1 oz. good-quality chocolate, coarsely chopped

Place sliced bananas on a parchment-paper lined baking sheet and freeze for at least two hours.

After bananas are frozen, place all ingredients except chocolate in a high-powered blender or food processor and whizz for 45 seconds or so to combine, until mixture reaches soft-serve consistency. (I don’t have a Vitamix, so I use my food processor, and I find that it takes closer to a minute for me to reach the ideal consistency). Scrape mixture into a bowl and stir in chocolate chunks. If you like your soft serve a little on the firmer side, freeze for another 30 minutes or so.

Full disclosure: This makes enough to serve two people, but why share if you don’t have to?

*I have a very strong opinion that the best mint chocolate chip ice cream is green, artificial colors and flavors be damned. Anyone else with me?

Photo via Food52

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2 Comments

  • Reply
    Ashlae W.
    August 3, 2015 at 11:21 am

    Hi Megan –

    So happy you like the recipe, but the photo is copyrighted and needs to be removed immediately, as it is exclusive to ohladycakes.com. Wishing you big love for your wedding day. Enjoy it.. it goes by so fast. 🙂

    A

    • Reply
      Megan @ Pink O'Clock
      August 3, 2015 at 1:57 pm

      Hi Ashlae–the photo has been removed, thanks so much for letting me know! And thanks so much, too, for the well wishes for our wedding. Have loved reading about yours.

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