Hi friends!
Hope this post finds you well! I wanted to share a quick recipe I learned from my sister, Morgan, during her stay at home this summer. It was awesome to have her home for an entire month this year! She has now started back to school in her SENIOR YEAR at Mizzou! Seems like it has gone way too fast!
I’ve talked about Morgan on the blog before, and some of you may know her, but here’s a few quick facts about her.
WARNING: Big sister brag session (begins here)
She…
… plays basketball for Mizzou
… not only sets records at Mizzou, but also holds records in the SEC!
… graduated high school with 11 other classmates
… now studies Business Marketing
… can quote movies all day long at the most perfect times!
… enjoys hanging out with her older sister, Lauren (all facts here folks, I promise! haha!)
… is such an inspirational young lady to so many!
We sure do love her! AND loved having her home!!! 🙂
Here are a couple photos I had taken during her summer at home.
She liked “pretending” to work on our house. No worries, I actually did put her to work on several things (like big sisters love to do… especially pregnant ones! 🙂
We had some fun doing nothing together too! Like checking cows with Dan while sippin’ some dollar fountains from the gas station. Pretty easy to keep us small town girls happy! Haha!
With our house being a mess and our schedules completely thrown out of wack, I’ve expressed how new recipe development has been lacking from this blog. One night I overheard Morgan explaining to my mom how to make her guilt-free ice cream. A light bulb came on and I thought I should have Morgan share it will of you too!
We made a small batch one evening with some very ripe bananas that needed to be used.
Here’s the step-by-step photos (please excuse my poor flash/evening photography):
Take a few ripe, or overly-ripe, bananas and slice them.
Grab an immersion blender or use a regular blender to puree them.
It’s so nice having four hands in the kitchen when trying to take photos of the process!
Voila! Banana baby food (mental note taken!)…
Add the peanut butter. Morgan says she never measures, “just keep adding and tasting”, she says.
I measured with my eyes as she prepared the ice cream. I think 1/4 cup per banana is about right (see recipe print-out below).
Then she added the cocoa powder. As I’m writing this, I also think a scoop of chocolate protein powder would work great too! My sister will be so proud of my health-boosting idea!
Finally, blend all until smooth. Freeze for about 5 hours or until set.
We made this late one afternoon and ate the guilt-free ice cream that night after dinner. Finally, late-night ice cream I don’t have to feel bad about! 🙂
Our batch made enough for three people (and that’s a pregnant girl telling you it made three whole servings so you know it’s true!)
Here’s the handy printable. Thanks for the recipe, Morgan!
- 3 Large Ripe Bananas, Sliced (optional: freeze once sliced, then blend)
- 3/4 c. Peanut Butter
- 2 tsp. Vanilla Extract
- 1-1.5 Tbsp. Cocoa Powder
- Blend the sliced bananas.
- Add peanut butter and blend.
- Add vanilla and cocoa powder and blend again until smooth.
- Freeze for about 5 hours until set. Best if eaten within 5-8 hours after preparation for perfect “soft-serve” consistency.
Do you enjoy making guilt-free versions of you favorite indulgences?
Thanks for stopping in!
-Lauren
Aww looks like you and your sister had such a fun time together! That’s so nice you had a whole month to hang out before she goes back to school. My sister lives across the country, i would LOVE a month to hang out! This recipe looks amazing, in fact i want it for breakfast! (is that bad?) 🙂
Ha! I think this “ice-cream” could pass for a morning smoothie! Go for it 😉 Thanks for stopping by Charlotte!
Mmm….sounds like a perfect treat! (=