Well, I’ll be darned! I’ve made frozen banana ice cream so many times that I was starting to get sick of the flavor. After all, it’s just a banana. A few days ago, I decided to add a bit of fat. Fat’s the solution to all kitchen quandaries, isn’t it? In goes a bit of coconut peanut butter and coconut milk, out comes something that is FREAKIN AWESOME. “Freakin” is totally a legit superlative. Just look how fluffy this banana ice cream is! When you’re preparing the bananas for freezing, do yourself a favor. Slice up the banana and freeze it in a Ziploc bag in a single layer. Your blender/food processor will thank you for this. I used a coconut peanut butter spread for this ice cream because I wanted a bit more coconut flavor in the ice cream. You can substitute it with other nut butters, too! Are you ready for this freakin awesome vegan dessert?! Treats that go well with this ice cream: 4-Ingredient Cinnamon Sugar Crisps Green Tea Chocolate Chip Cookies Oats & Flax Crisps Follow my blog with Bloglovin
