So I’ve already talked about my addiction to Nutella. And considering how long it has been since I’ve enjoyed my favorite chocolate hazelnut spread, it’s still at the top of my list for favorite cravings. But a close second is definitely ice cream. I have been known to eat entire pints in one sitting, including a certian occasion where I was bet five dollars in scratch tickets that I couldn’t do it. Oh but I did, in under 15 minutes, and walked away with 13 dollars in winnings. So nobody needs to question my addiction to the frozen treat.
But it’s no secret that it’s not the healthiest of foods, even the vegan versions (if you haven’t yet, try any So Delicious flavor. A pint of their Cookie Dough ice cream became victim to my addiction this Spring Break). This fact, combined with the new Pinterest fad floating around for banana ice cream, was the inspiration to this recipe. Peanut Butter Banana Cap’n Crunch Ice Cream. PBBCCIC for short. Or may Peanut Butter Banana Crunch. Take your pic.
Basically the idea is that when bananas are blended into a cream, combined with some toppings (in this case peanut butter and Cap’n Crunch), then frozen, it becomes a low cal substitute for ice cream. Lo cal ice cream? That’s a dream came true.
But like many Pinterest fads, this one isn’t perfect. This is not an ice cream for people who don’t like bananas, because unlike the rumors, this will taste like bananas. Maybe I should have tried a less ripe fruit but I’m sure it still would have the flavor. Fortunately I love bananas and peanut butter together so this was fine with me. Other than that, this stayed true to Pinterest promises. It thickened up into a delicious “ice cream.”
Just a few suggestions before hand:]
1. Remember to peel the banana before freezing it. (common sense I know but this is something I lack during midterm period)
2. Add the Cap’n Crunch at the very end and blend just enough to make sure they’re spread evenly with the banana-peanut butter cream. The bigger the chunks of Cap’n Crunch, the better.
3. Get creative! There’s an endless number of toppings that could be added to the banana.
Peanut Butter Banana Crunch “Ice Cream”
1 frozen banana (unpeeled!)
1 tbsp peanut butter
1 tsp agave nectar
1/4 cup Cap’n Crunch
1. Blend banana on high until it has been completely creamed (2-3 minutes).
2. Add peanut butter and agave, blend until well combined.
3. Add Cap’n Crunch and blend for as short amount of time as possible, just until the cereal is spread throughout.
4. Put into a freeze safe container and freeze until the “ice cream” is at a desired consistency. Make sure to cover the container so that the banana does not brown (it’s really ugly)
As the title suggests, we just got SNOW in Baltimore. It’s practically March. I am very not OK with this. Maybe the weather is better wherever you are. Crossing my fingers for a change in temperature over the next week so I can enjoy some Peanut Butter Banana Crunch outside.