Hi friends! I hope you are surviving the massive heatwaves or at least not giggling too hard at those of us struggling through them. Can you believe we are halfway through the year already? Crazy. Although I can definitely say that if this 100-degree (F) weather keeps up I will be ready for winter really soon.
In any case, I have a month of frozen deliciousness for you! If you were around last year, you might remember that July is National Ice Cream Month and to celebrate I posted a new ice cream recipe each week. This year I’m intending to follow the same pattern so I’ll be posting a total of five new recipes on Wednesdays in July. Are you pumped? You should be. (I am.)
To start us off I thought I’d use a classic flavor: peanut butter. Well maybe you think peanut butter isn’t classic, but it’s a very common flavor in my house and I’d eat it probably five times per day if I didn’t specifically try not to. Whoops. Last year I posted peanut butter fudge ripple and this year I’m bringing you peanut butter banana.
When I was on exchange in Scotland (several years ago now, boy time flies) I discovered a place called the Marble Slab Creamery. Much like Coldstone here in the states, they add your mix-ins right in front of you and then hand over a perfectly balanced treat made directly to your specifications. I’m sure they had like ten thousand calories per cup but I went there several times during my stay when I needed a pick-me-up or I was celebrating or I happened to be near the mall. My favorite combination was peanut butter banana with Graham cracker and I probably ordered one at least half of the times I went. Sprinkled with crushed Graham crackers, this recipe beautifully recreates that memory in a delicious treat I can make from 4000 miles away.
Smooth and peanut buttery with the lovely addition of banana, this ice cream tastes like summer to me. It’s a fabulous combination you have probably noticed crops up in a ton of my recipes and I doubt I’ll ever get bored with it. If you think no dessert is complete without chocolate, it would also be great with that fudge ripple from last year or topped with some mini chocolate chips.
Hope you enjoy the kickoff recipe and be sure to check back next week for a less traditional flavor.
Peanut Butter Banana Ice Cream
Makes ~6 cups
3/4 cup sugar
2 cups heavy whipping cream
1 cup half and half (or milk)
1/2 creamy peanut butter1
1/2 cup egg substitute
2-3 medium ripe bananas2
- Mix all ingredients in a blender until smooth and completely combined; mixture will be somewhat thick.
- Cover bowl and chill in the refrigerator at least 4 hours, or overnight.
- Freeze according to your ice cream maker’s directions, then place in a freezer-safe bowl to freeze for an additional three hours, or overnight.
- Serve topped with crushed Graham crackers and/or your choice of toppings.
1 You could use chunky if you want, although likely the texture will still be pretty smooth after blending.
2 For best flavor, bananas should be very ripe or slightly override. I like to use three so the banana flavor is more pronounced, but if you’re more a peanut butter person use fewer of them.