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Friday, July 24, 2015

Peanut Butter & Banana Ice Cream - Made by MiMi

   I hereby vote that we created a cute name for peanut butter, banana and honey.  You know, like fluffernutter only not.  Make sense?!  Lets throw out some ideas!  It seems like there has to be a better way to describe this recipe than spell out each ingredient.  I mean, that is a LOT of letters!



   Either way, this ice cream is yummy!  MiMi knew she needed to make something fun to go with the Elvis Cake I was making for the rib throw-down.  She loves to come up with ice creams that match our dessert main dish. She is just cool like that!  This was the perfect "side dish!"

   Please don't confuse that with the frozen banana, peanut butter "ice cream."  This is the real McCoy.  Carlee made an Elvis Presley inspired cake.  Of course, I just had to make an ice cream to accompany it.  Peanut butter, bananas and honey seemed to be the way to go. -MiMi

Peanut Butter, Banana and Honey Ice Cream

Ingredients:

2 eggs
2/3 cups honey 
2 1/2 cups cream
1 1/3 cups milk
3/4 cup peanut butter
3 very ripe bananas, mashed until smooth

  1. In a small bowl, whisk eggs until fluffy and light.  About 1 or two minutes.  Continue to whisk while slowly adding the honey.  Blend until smooth.  (I use an immersion blender* and large mouth canning jar for this step).
  2. In a large measuring cup, stir the cream and milk to combine.  
  3. Add the egg mixture to the cream mixture and stir to combine.
  4. Put 1 1/2 cups of this back into the smaller bowl and stir in the peanut butter.  Whisk until fully incorporated (Again, I used the jar and immersion blender.)
  5. Add that back to your cream mixture and stir to combine.
  6. Pour this mixture into your ice cream freezer and freeze according to the manufacturer's directions.
  7. When there is about 5 minutes churn time left, smash those bananas until smooth.  (Immersion blender for me again). Add the banana to the ice cream freezer and churn until done.
  8. Transfer to a 1 1/2 quart or larger freezer container and freeze a couple more hours or longer. Enjoy!

MiMi also suggests you get an immersion blender if you don't own one.  It is one of her most used kitchen gadgets. She said "I seriously don't ever want to be without one. They make so many recipes much easier."

10 comments:

  1. You are right, Carlee! It is a mouth full! I'd like to have a mouth full of both! I loved the sound of the Elvis Cake, and it just makes more sense to have PB&B to make it all come together into one incredible dessert treat! Both your amazing cake and ice cream complement each other fabulously!

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    1. Thanks Christine! It is definitely worth having to say it all out, but it would be nice if there were a shorthand for it!

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  2. Mmmm that sounds SO yummy. How about "Nanner-nutter" lol. Kind of like fluffernutter ya know? Thank you for sharing your recipe with us at Merry Monday!

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    1. I love it! I have been really trying to come up with something good, but never did. I think nanner-nutter is an excellent choice!

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  3. These looks amazing! Thank you so much for linking up at Tasty Tuesday! This post has been pinned on the Tasty Tuesday Pinterest board! I love having you and can't wait to see you next week!

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    1. Everybody is ready for me to make another one already! Thanks for hosting!

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  4. This Ice Cream would be gone in a flash at the cottage, it looks fantastic! We always enjoy your post at Full Plate Thursday and thanks so much for sharing them with us. Hope you have a great week and come back soon!
    Miz Helen

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    1. It was a perfect accompaniment for the Elvis cake! Thank you so much for hosting. See you Thursday!

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