Banana Ice Cream with Peanut Butter Pretzels

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July 21, 2016

Recipe by Drum Beets

Ingredients

3 spotted ripe medium bananas

1/4 cup or more vanilla almond milk (homemade if you like!)

20 peanut butter filled pretzels, quartered or crushed (or 2 tablespoons peanut butter and 2 servings regular pretzels - or gluten free pretzels - crushed inside a ziplock bag)

Directions

1Peel bananas and slice into small bites.

2Spread banana bites out on a parchment lined baking sheet and pop into your freezer for 2+ hours or overnight.

3Remove from freezer and toss frozen bananas into a high speed blender.

4Add 1/4 cup almond milk to start.

5Start on low speed, pushing down bananas often with spatula or blender tamper tool.

6Once combined, blend at medium to high speed until smooth.

7Add additional milk only if necessary, as it will turn into more of a smoothie if you add too much milk. (If using regular peanut butter, add 2 tablespoons and blend in just add the end).

8Scrape the blended frozen bananas into a bowl and add chopped peanut butter filled pretzels (or just crushed pretzels if using regular peanut butter).

9Toss to the mixture into the freezer for about 30 minutes to set.

10Scoop and serve with a few additional crushed pretzels on top or a sprinkle of sea salt.

11Note: do not freeze too much longer than 30 minutes, as it will harden into a blob shaped popsicle.

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