Trishelle’s Peanut Butter Banana Nice Cream transforms those ripe bananas on your counter to the next level. Trishelle is a born and raised Nanakuli girl now living in Kekaha, with a reputation on the west side for making and baking the ‘ono-est treats! A mother of 6 and a baker at ‘Ele’ele Elementary with a booming side hustle selling desserts, this mama still finds the time to make these fluffy, homemade poi sweet rolls for her ‘ohana.
When sharing this recipe, Trishelle mentions it’s “pretty versatile, can customize to your preferences.” She’s only ever used regular bananas to make this family favorite but because of her Kaukau 4 Keiki box she was inspired to use a few of the apple bananas she received. After sampling her test batch she decided, “He go!” Move aside banana bread because summer time calls for frosty, sweet nice cream. Pro tip: take half a papaya and scoop out the seeds then add a thick scoop of nice cream to the hollowed bowl. Gramma’s papaya float with a twist!
Peanut Butter Banana Nice Cream
Ingredients:
- 4 bananas, peeled, sliced, and frozen
- 1/4 cup almond, soy, or coconut milk
- 1/2 cup peanut butter (creamy or crunchy, unsweetened)
- pinch of sea salt
- 1 tablespoon maple syrup, or coconut sugar to taste (optional)
- 1/4 cup mini dairy-free chocolate chips
Instructions:
- Place the frozen banana slices and milk in the bowl of a food processor. Blend and pulse until just smooth, stopping to scrape down the sides with a rubber spatula occasionally. Don’t over-blend.
- Add the peanut butter, a pinch of salt, and optional sweetener to taste and pulse to combine. Stir in chocolate chips.
- Enjoy immediately as soft serve or transfer to a freezer container for later. Once frozen solid, let nice cream sit at room temperature for about 30 minutes to soften before eating.
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