HELLO, FROZEN TREAT OF MY DREAMS.
Today we’re blending up a boatload of frozen bananas with cocoa powder and peanut butter, stirring in a mountain of roughly chopped peanut butter cups, and diving directly in to a big bowl of ultra creamy frozen goodness.
I’m not even sure what else I can say: It’s thick, chocolatey, loaded with chunks of peanut butter cups, has a subtle banana flavor in the background which I LOVE because PB+Banana+Chocolate is the best, and seriously just everything I need in life right now.
Plus, if you’re like me and keep the freezer stocked with frozen bananas for smoothies, you can literally be eating this peanut butter cup banana ice cream 2 minutes from now.
No churning, freezing, or waiting involved.
All you need to make it happen is a food processor or high-powered blender (see my favorite ones here), exactly 4 ingredients (hi, bananas, peanut butter, cocoa powder, and pb cups), and an undying love for the dreamy combo of chocolate and peanut butter.
Let’s do this!
If you make this super simple peanut butter cup DREAM, let me know how it turns out! Leave a comment below, or take a picture and share it with me on Instagram so I can see!
4 Ingredient Banana Peanut Butter Cup Ice Cream
Time: 5 minutes
Serves: 2
Ingredients:
- 4 ripe bananas, peeled and frozen
- 1/4 cup cocoa powder
- 2 Tablespoons peanut butter
- 1/2 cup roughly chopped peanut butter cups (about 2-3 regular sized, or 4-6 minis)
Instructions:
- Slice the bananas into 1-inch pieces, then place them in the bowl of a food processor or high-powered blender.
- Add the cocoa and peanut butter and blend on high until totally smooth, stopping to scrape down the sides, as needed, or using the tamper attachment on your blender to push everything down as it blends. This should take no more than 1 minute, as after that point your bananas will start to melt! If absolutely needed, 1-2 Tablespoons of milk can be used to help move everything along, though this will also thin out your ice cream a bit, so only go this route if your bananas just won’t break down!
- Stir in the peanut butter cups by hand, divide into two bowls, and serve immediately.
- If desired, this ice cream can be frozen for 2-3 hours before serving, but can NOT be frozen overnight or it will freeze into a solid mass and loose its creamy, fluffy consistency.
NOTES:
- This recipe can be made peanut-free with almond butter, tahini, or sunbutter. Swap in an alternate nut butter cup or just use an equal amount of roughly chopped chocolate in its place!
- I like to keep peeled, ripe bananas in the freezer at all times, though they need to be frozen at least overnight to become completely solid. If you don’t have any frozen bananas and would like to speed up the process, you can thinly slice your bananas and spread them on a parchment-lined sheet pan or large plate in an even layer and freeze for 1-2 hours or until completely firm.