Monday, 20 August 2012

Five or less ingredients # 6 (two ingredient ice cream)

I haven't posted anything in this series for quite some time, and now it just realised that this recipe is just perfect. It will be a dessert for a change and something that suits my diet - I am unable to eat most of the dairy products and sweets. For more than a week I had some fruit for my desserts (I am only allowed to have some...) or some fruit & buttermilk shakes and then I decided to make ice cream. I know that sorbets were an option too, but I didn't fancy any.

I found this simple recipe on many American blogs, they seem to be very popular also there any many versions, but most of the ingredients doesn't suit my diet at the moment. SO I went for one of the easiest one - with peanut butter, but no sugar or honey added - bananas are sweet enough for me. I always use natural, organic, unsweetened peanut butter - no nonsense ingredients. It goes very well with the banana - but you probably know I am a huge fan of salty - sweet desserts.

I was a bit sceptical at first but when I tried them I was extremely happy and now I am hooked. I am definitely going to make some more flavours. I hope you will give it a go - if you don't like it you will waste little time and only two ingredients.

Banana & peanut butter ice cream

makes about 4-6 scoops

4 small very ripe bananas (preferably with blackened skins)
2 tbsp natural unsweetened peanut butter

Peel the bananas and cut into not too thick slices. Place on a tray in one layer and place in a freezer. I left mine overnight, but I think 3 hours is enough time to freeze them. Then remove the tray from the freezer and leave it in room temperature for about 10 minutes.

Then place them in a food processor and blend - scraping down the bowl when they stick. Blend until nearly smooth and then add the peanut butter and mix for a little while. You can add peanut butter straight away and mix with the bananas, but I wanted to have a veins of peanut butter in my ice cream, so I added it at the very end. You can enjoy your ice cream now, or place it in a container and freeze it for later. Remember to remove it from a freezer for about 20 minutes before serving.

 Previously in this series:

#1 Series rules and pork stir fry in caramel sauce

#2 Salmon baked with fennel and black olives

#3 Tagliatelle with courgettes & sun blushed tomatoes

#4 Avocado & blue cheese bites

#5 Spinach & egg tart 


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