By JODIE FITZ
It’s nice to finally welcome sunny summer days and laid-back afternoons outside, but when the mercury starts to climb, a frosty snack hits the spot.
This recipe, which is fun for families to prepare together, packs a potassium bunch with its superstar ingredient – bananas. The recipe calls for frozen bananas, which are always handy to have in a pinch. Freezing bananas is also a good way to cut back on food waste – just pop your overripe bananas in the freezer to use later.
Here are a couple of methods for freezing bananas.
- Line a baking sheet with parchment paper, and peel and slice the bananas before lying them flat on a baking sheet. Cover them with another piece of parchment paper and freeze. Once frozen, place the pieces in a bag and keep them in the freezer.
- Can you freeze a whole banana? Yes, you can! Simply place a whole banana, peel and all, into the freezer. When you are ready to use it, let it thaw for a few minutes before peeling.
Get more recipes from Jodie Fitz through the Price Chopper Kids Cooking Club at www.pricechopper.com. To learn more about her, visit www.jodiefitz.com.
Chocolate Peanut Butter Banana Ice Cream
- 3 frozen bananas
- ¼ cup peanut butter or nut-free alternative
- 2 tablespoons honey
- 1 teaspoon cocoa powder
- 1 teaspoon vanilla extract
- A pinch of cinnamon
Freeze the bananas.
In a separate bowl, stir the peanut butter or nut-free alternative, honey, cocoa powder, vanilla extract and a dash of cinnamon together.
Place the bananas into a food processor or blender. Begin to blend the bananas. After the bananas are chopped up into small pieces, add the remaining ingredients into the blender or food processor. Continue to blend until the mixture forms into a soft ice cream.
Suggested toppings: chocolate syrup, chocolate sprinkles, melted peanut butter, whipped topping, chopped nuts or chopped Reese’s candy.