Peanut Butter Banana Ice Cream

You might notice that this recipe is different from my others because it doesn’t use arrowroot to thicken the ice cream mixture. The bananas make it so thick and creamy that it wasn’t necessary. So this is perfect if you’re out of arrowroot, or if you don’t have access to a store that sells it! (If this is your first ice cream attempt, you might want to check the General Guidelines and Advice before starting.)

3 ripe bananas
2 c. non-dairy milk or creamer (for a real treat, use coconut milk!)
½ c. brown sugar
½ - ¾ c. peanut butter (depending on how peanutastic you wan this to be)
1 t. vanilla

Peel bananas and place in a blender. Add non-dairy milk/creamer and puree.

Transfer the liquid to a medium-sized sauce pan. Over medium heat, dissolve the brown sugar and peanut butter into the liquid. It will be really thick and creamy at the end!

Remove from heat. Add vanilla.

Set the ice cream mixture aside to cool. It will get really thick when it’s refrigerated. Freeze according to your ice cream maker’s instructions.