🍨 Three Ingredient Peanut Butter Ice Cream 🍨 with PB&J Ice Cream Sandwiches
I’ve been seeing so many lovely images of homemade ice cream, I had to try to make some this weekend. I don’t have an ice cream maker, but why let that stop me? 😉 After all, a traditional banana ‘nice’ cream base doesn’t need churning or much freezer time. Add a little yogurt and some peanut butter powder for creaminess, and you’ve got a treat that no one will know is actually pretty healthy too.
This peanut butter ice cream is really versatile! Stir in fruit for a PB&J experience, or use half cocoa powder and half PB powder, or add in chopped peanuts and mini chocolate chips. Use vegan yogurt if you want to avoid dairy, or even coconut cream. You might need to add a little more PB powder to achieve the same consistency, but the flavor is still terrific!
In addition to portioning out some of the ice cream into cups for snacking, I also used some to make PB&J Ice Cream Sandwiches, using half of this recipe:
(Now that I’ve found healthier ways to enjoy a favorite childhood treat, I think I’ve become a little obsessed with PB&Js…)
Three Ingredient Peanut Butter Ice Cream
(c) 2016 Lauren Bradford (aka The Food Puzzler)
Prep time: 5 minutes
Freezer time: 10 minutes
Yield: 1 cup
1 medium ripe banana
1-5.3oz container plain yogurt
4 tablespoons peanut butter powder
1. Place all ingredients in a food processor and pulse until thoroughly combined and smooth.
2. Transfer to a freezer-safe container or sandwich between your favorite cookie or treat, and freeze for 10 minutes.
If serving, then serve for immediate enjoyment as this ice cream gets as gooey as its traditional counterparts. These store in an airtight container in the freezer for up to a month.