Recently, a 52 Scoops reader requested some ideas for kid-friendly ice cream recipes. For a moment, I thought: All ice cream is kid friendly! But then, after scanning my Recipes page, I realized that unusual ice cream flavours like Mint and Peas, Maple Chocolate Bacon, and Black Sesame probably wouldn’t rank very highly in many kids’ books.
Kids like simple, basic flavours, so I figured peanut butter + banana + chocolate would be a pretty safe bet (except for those with nut allergies — sorry!!!).
This recipe involves churning chocolate covered banana pieces into an egg-free peanut butter ice cream. (Since peanut butter is already quite rich, I thought I could easily eliminate eggs from the recipe without compromising the creaminess of the ice cream.)
For the best tasting ice cream, choose an all-natural peanut butter for this recipe, one that doesn’t contain any extra ingredients such as hydrogenated oils. Smooth or crunchy? That is a topic of great debate, and I will leave that up to you. If you have a peanut allergy, substituting another nut butter for this recipe would work just fine.
Results? A delectable treat that can be enjoyed by little kids and big kids alike. The ice cream looked and smelled so enticing that the Official Taster, who was banned from tasting this week due to a mild peanut allergy, decided to taste anyway!
Peanut Butter Chocolate Banana Ice Cream (Makes about 1 L)
For the Peanut Butter Ice Cream:
1/2 cup all-natural peanut butter (or substitute your favourite nut butter)
3/4 cup white sugar
3 cups half-and-half cream
1 teaspoon pure vanilla extract
For the Chocolate Covered Bananas:
1 cup of diced, ripe banana (about one large banana)
70 g of premium dark chocolate Read the rest of this entry »