Easy, rich, and creamy, you won’t believe this Peanut Butter Banana Ice Cream has half the fat of traditional peanut butter ice cream.  Made with only four ingredients that come together in minutes, it’s perfect for those summer parties or for an easy treat anytime. This ice cream requires no special equipment (no ice cream machine needed) and can be made in about 5 minutes.

Made with only a few simple ingredients, this dessert packs creamy deliciousness in every bite. With 1/3 less calories and half the fat of traditional peanut butter ice cream, you can enjoy delicious ice cream without the guilt.

• Daisy Cottage Cheese (2 cups): The secret ingredient in this delicious ice cream. It lightens the ice cream and adds a smooth, silky, creamy texture that you love.
• Frozen Bananas (2): Adds sweetness and helps with the custard-like consistency of ice cream.
• Creamy Peanut Butter (2 tablespoons): Adds flavor to the ice cream.
• Honey (2 tablespoons): Adds additional sweetness to the ice cream.

• The best bananas for ice cream are ones that are just on the point of turning brown. They are naturally sweeter when they are just over-ripe.
• To get the perfect texture, bananas need to be frozen hard. It’s ideal to freeze them overnight to make sure they are entirely frozen. Don’t take them out of the freezer until you’re ready to use them. The 2 best methods for freezing bananas for ice cream:
  1. Throw whole unpeeled bananas into the freezer (the peels will turn black as they freeze). Bananas will last about 3 months in the freezer. When ready to use, peel with a knife and chop the banana into pieces.
  2. Peel ripe bananas, slice or half, and arrange in a single layer on a baking sheet. Freeze for one hour. Transfer pieces to a zip-top bag, remove air, and store up to 3 months in the freezer.
• Other nut butters or chocolate hazelnut spread may be used in place of peanut butter.
• Agave or maple syrup may be used in place of honey.
• Don’t over-blend the ice cream. You want to blend until just thick and creamy. Over-blending will make the ice cream runny.
• 2 hours in the freezer will yield the ideal texture for the ice cream. Freezing it longer will make the ice cream too hard to scoop.
• Ice cream makers may also be used following the manufacturer’s instructions.
• Try topping with chopped peanuts, chocolate chips, mini marshmallows, or your favorite ice cream toppings.
• You can also enjoy this delicious ice cream for breakfast!

1. Combine all ingredients in food processor and blend until completely smooth.
2. Transfer into pan lined with parchment paper. Freeze for 1-2 hours or until frozen (enjoy within 2 hours of freezing).
3. Let ice cream sit at room temperature for 5 -10 minutes before scooping and serving. Garnish as desired.