We took a hike last week up Elk Ridge. It meant having to get in the truck and drive to the ‘burbs, that place that looks like every other place in North America with its identical light pink houses, strip malls and minivans. If it weren't for my handsome man's daughter living there, it's a place I'd never visit. Thinking about it I don't actually think anyone ‘visits' the ‘burbs.
If you keep driving long enough, you eventually get past the house farms and big box stores and into the countryside. I like the countryside. I've always been a person who likes extremes: city life or country living I can do; that middle ground would kill me.
Before putting on our hiking shoes (or in my case flip flops – which won me the award of “Worst Footwear” by one hiker – the same hiker we ran past on our way down the mountain, thank you very much) we stopped at one of those sprawling big box stores that never fail to make me anxious when I have to go into one. Just about the only thing that will make me feel a tiny little bit better under those harsh fluorescent lights are the rows and rows of bulk bins filled with every kind of imaginable junk food. Or rather, the two treats that take me back to being eight years old: banana chips and Reece's peanut butter candies.
Were you wondering where this hiking story was going and how the heck it related to peanut butter banana ice cream?
The banana chips and peanut butter candies disappeared quickly, most of them after the three of us emerged from the forest, found a probably not so safe spot on a rock jutting over a cliff, plopped out tired butts down and dangled our legs over the edge. Nothing like teaching kids the value of eating healthy with bulk bin candy. (And why do I feel compelled to tell you that we did have other actually healthy things, like nuts and apples, to feed his daughter? I must be more sensitive to your judgement than I would have thought 30 seconds ago.)
This ice cream was born once the candies disappeared, and my adult sensibilities kicked back in. Sure, it's healthy, but you'd never know it. On your tongue it will feel just like soft serve ice cream but taste like a peanut butter banana sandwich with honey drizzled on top.
I don't care whether you're a kid, a kid at heart or a full-fledged adult, you're going to love this treat.
Enjoy, my friends! ♥
If you make this peanut butter banana ice cream make sure to grab your phone and snap a pic. Tag @theendlessmeal on Instagram, so I can like and comment on your photos!
- 4 ripe, frozen bananas, peeled
- ¼ cup all-natural salted peanut butter (see notes)
- Optional: ¼- 1/2 cup dark chocolate chips or shavings
- Place the bananas in your food processor or high-powered blender. Blend on high, scraping down the edges, until the ice cream is very creamy, about 2-3 minutes. Add the peanut butter and blend till combined.
- Scrape the ice cream into a medium sized bowl and stir in the optional dark chocolate chips. You can either eat it right away (it will be soft) or cover the top with plastic wrap and freeze for up to an hour. (You can freeze it for longer than an hour, but the texture will change and won't be quite as good.)
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