We're sorry, there seems to be an issue playing this video. Please refresh the page or try again in a moment. If you continue to have issues, please contact us here.
Loading Video...
Recipe courtesy of Claire Robinson
Peanut Butter and Nanner Ice Cream
Getting reviews...
- Level: Easy
- Total: 3 hr 5 min
- Prep: 5 min
- Inactive: 3 hr
- Yield: 2 to 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 224
- Total Fat
- 5 g
- Saturated Fat
- 1 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 4 g
- Sugar
- 31 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 3 mg
- Level: Easy
- Total: 3 hr 5 min
- Prep: 5 min
- Inactive: 3 hr
- Yield: 2 to 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 224
- Total Fat
- 5 g
- Saturated Fat
- 1 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 4 g
- Sugar
- 31 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 3 mg
Ingredients
Directions
- Cut the bananas into 1-inch pieces and freeze. Put the frozen bananas in a food processor and puree, scraping down sides periodically, until smooth. Add the peanut butter and honey and puree. Serve immediately or refreeze until ready to enjoy.
