My husband and I are “trying” to do a cleanse. Those words have never been a part of my vocabulary until I started reading about why some people just can’t loose weight. Turns out, a lot of people are allergic to the food they are eating and don’t even know it.
The things most people are allergic to are: Dairy, Gluten, Soy, and Sugar. Well, it turns out that I love all those foods! Gluten is a food, isn’t it? 😉
So we have cut out all those ingredients for 21 days to see how we feel then slowly add them back one at a time and see if we have an adverse reaction to them.
Needless to say, we were getting really sick of the same old things we were eating.
Enter . . . Banana Ice Cream. ONE ingredient. Frozen bananas. Whizzed up in the food processor. I am not a huge banana fan, but when you can’t eat regular ice cream, this is a great substitution. It’s dairy free, sugar free, gluten free, soy free etc.
I wanted more flavor in my ONE ingredient ice cream so this is what I added: All Natural Peanut Butter. And if you want it to be even better, I also added a teaspoon of cocoa powder and a half a teaspoon Agave syrup. YUM!
So how do you make it? I’m so glad you asked. First, you must break in half peeled bananas, put them in a gallon sized zip lock bag and freeze until solid.
Two ingredient Skinny Banana Peanut Butter Ice Cream: This serves one.
- 2 frozen bananas cut into about 1/2 inch chunks. They cut easily with a sharp knife.
- One tablespoon all natural Peanut Butter
Lately, I’ve really been on a binge with two-ingredient ice cream recipes. Since I LOVE peanut butter, I couldn’t turn this one down. As long as it’s rich and creamy, I can deal with a little bit of sliminess. Thanks for the recipe.
I made these last week and loved them! I took them to my friend’s cabin for the weekend, and everybody kept talking about how great they were! I followed the recipe except used 1 extra banana. Thanks for sharing your recipe–these are awesome!