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Yields:
2 - 4
Prep Time:
10 mins
Total Time:
2 hrs 10 mins
No dairy. No eggs. Yet a flavor and texture everyone will love. As you can see, it even caught me a little by surprise.
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Ingredients
- 4
very ripe bananas
- 1/4 cup
peanut butter (smooth or chunky)
- 1 Tbsp.
coconut oil
- 1/2 tsp.
ground cinnamon
- 1/4 tsp.
grated nutmeg
pinch of kosher salt
Directions
- Step 1Slice bananas into 1⁄4”-thick rounds and put in a ziptop plastic bag. Lay the slices flat in a single layer in the freezer so the rounds freeze individually and not in a big clump. Freeze the bananas for at least 2 hours and up to overnight.
- Step 2Place the frozen bananas, peanut butter, coconut oil, cinnamon, nutmeg, and salt in a food processor or blender and let sit for 2 or 3 minutes. Then puree until creamy and smooth.
- Step 3If you like a frozen yogurt consistency, then serve it up. If you like a firmer ice cream experience, spoon it into a container and freeze for about an hour.
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