Ice Cream equals summer, if you ask me. I used to eat ice cream… lots of it… all summer. Problem is, I wanted to die every time. That’s not a fun summer. You know, having to pre-plan my entire ice cream excursion (making sure I could get to a err uhh… bathroom). How ridiculous is that?! Now that I’m a changed woman, I no longer have to worry about such silliness. Though I still can’t have that spontaneous ice cream on a nice summer stroll, I can deal. I just go home and fulfill my cravings with my trusty food processor. No freezing required!
You know I’ve raved about frozen banana ice cream before, but I recently saw a new creation on (never home) maker. Great blog, by the way! If you want to be way jealous of someone’s house, go check out the pics of Ashley and Steven’s, here. Anyway, recently they posted a recipe for a variation of this frozen treat. Check it out…. peanut butter chocolate banana vegan ice cream… awesome!
I used natural peanut butter, so I added a bit of sea salt as well. I bet if you used the “not so good for you” PB it would be a bit tastier, or sweeter. Maybe even add a drizzle of maple syrup. I’m going to try some other versions of this too. Jennifer of sweetonveg pointed me in the direction of this Banana Caramel Pecan version just the other day. That’s next on my list of to eat’s!
Of course, I can always go for a bowl of my favorite Fruity Summer Sorbet. Probably the easiest, healthiest treat one could eat while still feeling indulgent! This is just frozen raspberries, mango and 1/4 of a banana with a drizzle of lemon juice. No added sugar! It’s SO friggin good.
I just want to point out that you don’t have to do this in a food processor. A blender works too, but it might take a bit more fiddling with a spatula to get everything well blended.