3-Ingredient Pb Banana Ice Cream Dessert

Slicing the bananas before freezing them accomplishes a few things. The smaller size means it will freeze faster. Faster freezing means less ice crystals, smoother texture and it gets this dessert to my mouth sooner. When thoroughly frozen, the banana will be rock hard and impossible to slice anyways. Also, peeling the banana immediately stops the ripening process so you can catch it when its at that sweet spot, which is speckled but not black. Slicing the bananas before freezing them accomplishes a few things. The smaller size means it will freeze faster. Faster freezing means less ice crystals, smoother texture and it gets this dessert to my mouth sooner. When thoroughly frozen, the banana will be rock hard and impossible to slice anyways. Also, peeling the banana immediately stops the ripening process so you can catch it when its at that sweet spot, which is speckled but not black.

You can scrape it out into a container and freeze it to enjoy later, but I highly suggest making it in small batches like this and eating it all the same day. The high moisture content means that it is prone to crystallization when stored for more than a couple of days in the freezer and will become quite icy. Otherwise, this makes an incredibly, deliciously sneaky dessert on a hot Sunday afternoon. You can scrape it out into a container and freeze it to enjoy later, but I highly suggest making it in small batches like this and eating it all the same day. The high moisture content means that it is prone to crystallization when stored for more than a couple of days in the freezer and will become quite icy. Otherwise, this makes an incredibly, deliciously sneaky dessert on a hot Sunday afternoon.

subheading: 3-ingredient PB Banana Ice Cream Dessert:

subheading: makes 2 servings:

2 ripe bananas

2 tbsp smooth peanut butter

¼ cup thick Greek yogurt

Directions at christinamarsigliese.com

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