I know. So hard to believe!
Let me show you the way, friends.
I am so. damn. excited. about this blog post.
This recipe is the love child of a couple of very famous recipes. The first is from the popular blog Two Peas and their Pod for Two-Ingredient Peanut Butter Banana Ice Cream. The second from the Kraft Peanut Butter Jar for Super-Easy Peanut Butter Cookies.
I know we all have this situation at home from time to time. And if you’re anything like me, you let 63 frozen bananas pile up in the freezer before you’re inspired to use them.
No better use than frozen dessert, just in time for summer!
I have a pretty crappy blender. I think perhaps there wasn’t enough liquid in the recipe to get it going properly, but I ended up transferring my partially processed bananas to a container I could use my hand blender in, and it worked much better.
If you have a wicked blender like a Vitamix then no need to worry. Other than the worry of me robbing you of your Vitamix.
This recipe has been around on the back of peanut butter jars forever. It is not healthy per se, but it is quick, easy and foolproof. Perfect for non-bakers (that’s me!).
This recipe is also gluten and dairy-free. Disclaimer – I feel like any time a recipe or product makes a ‘so and so-free’ claim, it’s implied that those ingredients are ‘bad’. That is not my intention. They are not bad. They are foods. I don’t believe in ‘bad’ foods.
Depending on the size of your balls (tee hee), the recipe makes anywhere from 20-24 cookies.
You can even stop right there and just eat the cookies too. They’re a crown pleaser, every time.
Now, enjoy the fruits of your very limited labour!