Banana ice cream, loaded with nuts at the husband’s request. And when I say “loaded,” think crunchy peanut butter, only frozen.
The next time an omni asks you where you get your protein, tell ’em “IN MY ICE CREAM!” Snap!
Oh Nuts! Banana Ice Cream
(Makes slightly more than one quart of ice cream.)
5 over-ripe bananas, peeled, sliced and frozen
1/2 cup peanut butter
1/2 cup almond butter
2 tablespoons flax seeds
1/4 cup walnuts
1/4 cup almonds
1/4 cup peanuts
1/4 cup cashews
Combine the walnuts, almonds, peanuts and cashews in a food processor and pulse until they’re chopped to your liking. Transfer to a large, airtight container and set aside.
Combine the frozen bananas, peanut butter, almond butter and flax seeds in a food processor and mix until smoothly blended. Try not to overprocess the batter, as this can result in soupy ice cream.
Add the ice cream batter to the chopped nuts and mix well. Enjoy immediately or, if the soft serve is too much on the soft side, store in the freezer for an hour or until it’s thickened up a bit. Hint: it’s the perfect pick me up for a blah Monday morning breakfast!
Optional: Sub in your own favorite nuts in place of those suggested above; e.g., for a peanut & almond-y dessert, omit the walnuts and cashews and use a half cup each of peanuts and almonds.
Or, for a less crunchy ice cream, reduce the total amount of nuts to half a cup.