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Peanut Butter Banana “Ice Cream” | by djwtwo
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Peanut Butter Banana “Ice Cream”

OK, color me surprised. This "ice cream" is, essentially, just overripe banana with a few flavorings, and does a passable impression of actual ice cream. The mouth feel is just a bit different, but I was quite happy with a few scoops of this for dessert this evening.


I'd seen the instructions for doing this online a few times, but had my doubts that it would work out as well as advertised. But, when I found myself with four more bananas whose peels had turned almost almost completely dark and soft to the touch, I was looking for something to do with them that wasn't just another variation on banana bread. That I've baked quick breads several times in the last few weeks helped prompt that decision.


(Heck, I still have a half-dozen or so overripe bananas in the freezer, should the banana bread urge strike.)


Nikon D7000 w/Nikkor 50mm ƒ/1.8 prime, 1/250s @ ƒ/4, ISO100. One SB-700 at 1/4 power, 50mm zoom, in octabox camera right and slightly behind the scene. Second SB-700, 1/8 power, 50mm zoom, bounced off white umbrella camera left and in front of the scene. Cropped to 5x7 and did final color finishing in Aperture, but pretty close to straight out of camera.


(For my contacts: I'm way behind on commenting on your photo streams, although I have been browsing. I've been quite busy of late, and for the last few weeks I've been stuck in the new photo page beta with no way to get out, which was slowing me down. I was mysteriously released from that yesterday, though. I hope to be catching up over the next few days.)




I really just eyeballed this, but this should be pretty close to what I used here.


4 medium overripe bananas (completely brown/black and soft)

3 tbl. honey

4 tbl. peanut butter




Peel the bananas, cut into 1" segments, arrange on a wax-paper or Silpat-lined sheet pan. Put into the freezer, and freeze solid.


Put the frozen banana chunks into a food processor, and pulse until well chopped. Add honey and peanut butter, then process until the consistency of soft-serve ice cream (you'll need to scrape the bowl down frequently.) Transfer to a freezer-safe container and return to the freezer until solid.


I served this with chopped pecans. You supposedly can skip the peanut butter and honey and still get a good result, although I haven't tried that. I'm also very tempted to try this with a bit of brown sugar and rum, or with Nutella in place of the peanut butter.

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Taken on December 8, 2013