No dairy. No eggs. Yet a flavor and texture everyone will love. As you can see, it even caught me a little by surprise.
Author: JESSICA SEINFELD
Recipe type: Dessert
Cuisine: American
Serves: 2-4
Ingredients
4 very ripe bananas
¼ c. peanut butter (smooth or chunky)
1 tbsp. coconut oil
½ tsp. ground cinnamon
¼ tsp. grated nutmeg
pinch of kosher salt
Instructions
Slice bananas into 1⁄4”-thick rounds and put in a ziptop plastic bag. Lay the slices flat in a single layer in the freezer so the rounds freeze individually and not in a big clump. Freeze the bananas for at least 2 hours and up to overnight.
Place the frozen bananas, peanut butter, coconut oil, cinnamon, nutmeg, and salt in a food processor or blender and let sit for 2 or 3 minutes. Then puree until creamy and smooth.
If you like a frozen yogurt consistency, then serve it up. If you like a firmer ice cream experience, spoon it into a container and freeze for about an hour.
Recipe by 5* trending recipes with videos at https://food.theffeed.com/2017/05/05/jessica-seinfelds-peanut-butter-banana-vice-cream/