Use bananas that are ripe and have spots. To freeze the bananas, peel them and wrap them in sustainable plastic or other wrap, and place them in the freezer overnight or at least 8 hours.Four frozen bananas makes one pint of ice cream, however you can cut the recipe in half for fewer servings, or increase it for more.Here are the ice cream containers I use, but any container will work.
Servings: 4servings
Calories: 201kcal
Equipment
1 Food processor
Ingredients
4frozen ripe bananas
¼ cupunsalted creamy peanut butter
¼teaspoonsaltor a bit less if you prefer it less salty
Instructions
Place all the ingredients in a food processor and pulse until smooth, about a minute or so.
Serve immediately as soft serve ice cream, or freeze for a few hours. Top with honey roasted peanuts (recipe below).