Banana Peanut Butter Blender Ice Cream
|Total Fat||15.7 g|
|Total Carbohydrate||44.7 g|
|Dietary Fiber||5.7 g|
Heat the coconut oil in a large saute pan over medium heat.
Add the bananas, flat side down, and caramelize for several minutes. Use a spatula to flip the bananas and caramelize on the other side as well, keeping a close eye to make sure they don't burn. The bananas may fall apart a bit, which is fine.
Remove the pan from the heat and allow to cool for several minutes.
Scoop the contents of the skillet into a container or plastic bag, making sure to scrape off and include any caramelized bits that are stuck to the pan (those will have tons of flavor).
Freeze the bananas.
Chop the frozen caramelized bananas and place in a blender with the peanut butter and almond milk. Puree until very smooth and serve!
Featured In: Food Blogger
Courtesy of: Savory Simple
- 1 tablespoon coconut oil
- 3 medium ripe bananas - sliced in half lengthwise
- 2 tablespoons peanut butter
- ¼ cup Almond Breeze Unsweetened Original almondmilk (or for extra creaminess use Almond Breeze Unsweetened Almondmilk Cashewmilk Blend Original)