3 frozen ripe bananas*
4 tablespoons all natural peanut butter
1/4 cup semi-sweet chocolate chips
Place bananas and peanut butter in a blender. Blend until mixture starts to get creamy, scraping down sides as necessary. Add chocolate chips and pulse until chocolate has speckled your ice cream.
Transfer to a resealable container and place in freezer for 3-4 hours.
Scoop and serve or scoop and place scoops into a container for later use. If you decide to leave it in the freezer, just allow it to sit at room temperature for 10 minutes or so, to soften before serving.
*If you do not have a high powered blender, you may use 2 frozen and one fresh bananas to encourage easier blending.
Recipe printed from http://TheSlowRoastedItalian.com/
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