Saturday, April 6, 2013

Peanut Butter Ice Cream

I am aware that it is only April and many of you still have snow. An ice cream recipe might seem overly optimistic. But here in Cincinnati, it is 60 degrees and sunny! Perfect hiking weather.

And perfect ice cream weather? Maybe not, but I couldn't wait.

Vegan ice cream. No ice cream maker needed!

Okay, so technically this is probably more "smoothie" than "ice cream." But really, what's the difference?

One difference is that this is some pretty healthy stuff. Ingredients: frozen banana; peanut butter; almond milk; vanilla extract. No sugar, no eggs, no dairy. And really delicious, too, especially if you are a major peanut butter fan like me.

Stick some stuff in a blender, and you're done.

Peanut Butter Ice Cream

1 banana, frozen and in chunks
1/2 cup peanut butter (I use sugar-free)
1/2 cup almond milk
dash of gluten-free vanilla extract

Put all the ingredients in a blender or food processor and pulse a few times. Stir, then puree until nicely blended. Some chunks are allowed, but I prefer mine nice and smooth.

Eat with a spoon.

Happy spring!!

Willa bathed in light.

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