I don’t know about you, but for me with summer sunshine comes my non-stop desire for ice cream. Perhaps it’s hereditary, because Nell every morning now for the last few weeks has woken up asking for ice cream for breakfast.
We’ve done the smoothie thing, which works for a while satisfying that icy creamy sweet itch, until it doesn’t. And then it’s back to the drawing board. I skeptically read several bloggers raving about frozen banana ice cream, making them the subject of food-related jokes for a while. But then it got hot, the ice cream for breakfast requests intensified tenfold and I got desperate.
I wish I had made this years ago, because it’s freaking awesome! The base is so wholesome you can add chocolate or sprinkles or whatever topping you like on top and it still doesn’t tip the scales. For breakfast purposes, we just added natural smooth peanut butter. Somedays there might be some chocolate chips thrown in there, just for good measure.
Banana & Peanut Butter Breakfast Ice Cream
6 bananas, thinly sliced and frozen for 24 hours
1 cup whole milk
1/4 cup, plus 2 tbsp natural peanut butter
After your bananas have all been sliced and frozen dump them into your blender. Add your milk and peanut butter and begin to blend, stopping to scrape down the sides and turn your frozen banana mixture around until it’s evenly blended.
Tip the mixture into a bread loaf tin. Then drizzle if you can, your additional 2 tbsp peanut butter (or more if you really love the stuff). To marbleize your ice cream using the tip of a knife, start from one side of the tin and zigzag vertically, up and down, from one side of the tin to the other. Then repeat the process horizontally to create a pretty pattern.
Return your ice cream to the freezer for another few hours. You might need to allow it to thaw on the counter for a few minutes before scooping and serving. Well worth the wait in my opinion. Ice cream for breakfast. Living the dream.