Peanut Butter Banana Ice Cream
- 4 cups low-fat vanilla ice cream
- 1 cup mashed ripe banana (about 2 small bananas)
- 14 cup chunky peanut butter
- Place a large bowl in freezer.
- Let ice cream stand at room temperature 45 minutes or until softened.
- Combine banana and peanut butter in a small bowl; mash with a fork until well blended.
- With a rubber spatula or stand mixer, combine banana mixture and softened ice cream in chilled bowl.
- Cover and freeze to desired consistency.
lowfat, mashed ripe banana, chunky peanut butter
Taken from www.food.com/recipe/peanut-butter-banana-ice-cream-298968 (may not work)