True confessions. I love sweets, especially ice cream! Instead of my usual after dinner bowl of ice cream, I decided to make a batch of “light” cream using frozen bananas, peanut butter and cocoa powder. It’s delicious! And it definitely satisfied my sweet tooth even though there’s no added sugar! Ripe, frozen bananas provide the sweetness and they also provide the cold, velvety smooth creaminess you get from ice cream. You can create endless flavor combinations by mixing and matching with or without the cocoa and peanut butter. Start with the frozen banana base and make a Pina colada “light” cream with frozen pineapple and coconut or blueberry pie with frozen blueberries topped with crushed graham crackers.
Chocolate Peanut Butter Light Cream
- 4 ripe, peeled, frozen bananas
- 2 tablespoons cocoa powder
- 2 tablespoons natural peanut or almond butter
- 1/2 teaspoon vanilla (if desired)
Break the bananas into smaller pieces. Place all of the ingredients into a food processor or blender. Blend until smooth and creamy. If the mixture is too frozen and too thick to blend, add a little bit of milk or almond milk. Also, as the bananas begin to defrost slightly in the food processor, they will be easier to blend.
Note: Don’t throw away overripe bananas! Peel the bananas and place them in a freezer bag and freeze. Use the frozen bananas to make “light” cream, smoothies, banana muffins, or eat them straight out of the bag for a refreshing, sweet and creamy treat.