I went a bit overboard with my food shopping last weekend, so this week I’ve had quite a few spare bananas turning spotty in my kitchen.
Usually, I would make pancakes or waffles. However, considering today’s hot weather, I decided to get creative and used the bananas to make ice cream.
As a nut butter addict, it was only right that I added almond butter to create this beautiful two-ingredient ice cream recipe.
-Slice your bananas into pieces and then put them in the freezer.
-After a few hours, put the frozen banana pieces into your blender (I used my Blendtec). I suggest using a food processor, if you do not have a powerful blender as to get a puree texture, takes quite a bit of work.
-Keep pulsing your blender/food processor until you get a thick and creamy texture. If you’re having a hard time getting a smooth texture, use milk or yoghurt to help puree the frozen banana pieces.
-When you get close to the texture, add two table spoons of almond butter (or nut butter of your choice) and continue blending.
-Serve immediately for soft ice cream consistency or alternatively, place in the freezer for a few hours to get a harder texture and then serve.