An ice cream recipe we can all use

Fresh Peanut Butter Ice Cream

Ingredients:

1 banana
1 (or more) white nectarine (peaches, strawberries, cantaloupe, etc..)
1/2 cup greek yogurt or cottage cheese (no salt added)
2T creamy natural peanut butter (can omit for a nonfat ice cream)
2-4T vanilla soymilk (as needed)
2-3T cocoa powder (optional)
1 scoop vanilla protein powder (optional, for the gym rats like myself)

Instructions:

1. Prep the fruit. Peel the banana, wrap tightly in plastic wrap and freeze until rock-solid, about 4 hours but preferably overnight. Wash nectarine and remove pit, cut into at least 4 chunks and freeze in a sealed plastic bag for 4 hours or preferably overnight. If using a fruit other than nectarines, wash thoroughly and remove any pits, seeds or stems and cut into small chunks before freezing.

2. Break the banana into 4-6 chunks and drop into the blender. Add the yogurt or cottage cheese, peanut butter, 2T soymilk and any of the optional ingredients. Process until a smooth consistency is achieved. You may need to stop the blender several times to mix or scoop down the sides with a spoon.
Note: The more room-temperature optional ingredients you add the thinner the mixture gets. Therefore, you’ll need to add more frozen fruit to thicken it which will lead to a larger batch of ice cream, not a bad thing really. You can freeze any excess, but you need to let it thaw for about 20-30 minutes to achieve an edible consistency – but even then it’s a little bit icy. Best enjoyed fresh.

3. Add the frozen nectarine chunks (or whatever fruit you are using) and process until smooth and consistency is very similar to soft serve ice cream.
Note: Stopping the blender several times to help the process along is normal. If the fruit is pureed and the mixture is too thin and melted, add more frozen fruit to make it thicker. Add more milk only if the mixture is too thick to process (shouldn’t be the case, you want it really thick).

4. Pour into a large mug and eat with a large spoon (it should be so thick that it isn’t really “drinkable”). Top with crunchy cereal or granola – I use a mixture of 1/2 Kashi GoLean and 1/2 Kashi GoLean Crunch.


PLEASE NOTE: In the recipe instructions the capital T stands for TABLESPOON lower case t stands for teaspoon.

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