Now that summer has finally and undeniably arrived, let’s take a quick break from baked goods and anything that involves an open flame or heat-producing coil. When it’s as hot as it is in half of the U.S. this weekend, just thinking about cooked food makes me sweat. So instead of getting down with Vegan Pizza Day, I am sitting on the floor and eating peanut butter banana ice cream.
When I was 10, my mother gave me a book of smoothie recipes (it was the 90s, okay?). Other than a general understanding of how to make smoothies (fruit + liquid + optional ice or yogurt + blender) and utter lack of fear when it comes to whipping one of those concoctions together, the one factoid that always stuck with me was this: don’t be afraid of putting peanut butter in your blender. Don’t ask me why that was the single line from said book that stuck with me. Are there really people out there who are deathly afraid that putting peanut butter in a blender will result in mass chaos! or decapitation? In any case, the cookbook authors weren’t lying — it’s really, really okay to put nut butters in your blender.
In fact, it’s more than okay. It’s awesome, and this recipe proves it. Technically, it’s probably a smoothie. I call it soft-serve or a milkshake, depending on my mood. This is seriously so smooth and creamy and perfect in texture that I prefer it to most store-bought vegan ice cream. And it’s good for you, too!
Bananas have always been so incredibly easy for me to come by that I make it a point to always have some in my freezer. For easier use (and efficient storage) I remove the peels before freezing. And then when the heat becomes oppressive and the humidity becomes too much to bear, I make one of these.
- 1½ c frozen bananas, roughly chopped
- ¼ c peanut butter
- 1 tsp vanilla
- ⅔ c soy or almond milk
- chocolate syrup, optional
- food processor or blender
- Add the bananas, peanut butter, vanilla, and half the vegan milk to your food processor.
- Turn your food processor on and blend until smooth, adding remaining vegan milk little by little until desired thickness is reached.
- Serve in a tall glass with a wide straw or spoon and chocolate syrup.