Banana and Peanut Butter Ice Cream
- 5 – 6 bananas (sliced and frozen overnight)
- 2 tbsp smooth peanut butter
- 1 tbsp maple syrup
- 2 tbsp chopped peanuts (optional)
Line a freezer-safe dish with wax paper.
Gently melt peanut butter and maple syrup in microwave to soften and create a more liquid consistency. Allow to cool slightly.
Place frozen bananas into a blender and blend until mixture reaches a creamy consistency.
Gently stir peanut butter mixture and chopped peanuts into banana ice cream.
Serve immediately or spoon into prepared dish and freeze until needed. Remove ice cream from freezer 20 minutes before serving.
Recipe courtesy of Cupcake Richard.