Easy Banana Ice Cream

 Ingredients:

• 4 large, very ripe bananas
• 6 tablespoons of 1% milk *
• 2 tablespoons peanut butter, nut butter, or seed butter **

 Directions:

Instructions for Food Processor or Blender

1. Peel bananas and slice into 1/2-inch discs. Arrange banana slices in a single layer on a large plate or baking sheet. Freeze for 1-2 hours.
2. Place the banana slices; peanut butter, nut butter, or seed butter; and six tablespoons of milk in a food processor or blender.
3. Pulse food processor or blender until bananas begin to break up. They will be tiny balls of bananas at this point.
4. Stop the food processor or blender. Use a spoon or rubber spatula to scrap the banana mixture from the sides.
5. Run the food processor or blender until the mixture is smooth and creamy. This may take 1-2 minutes.
6. If bananas clump together, add more milk-one tablespoon at a time until the banana mixture is smooth. It should look like soft-serve ice cream.
7. Serve right away. If you prefer harder ice cream, place in the freezer for a few hours, then serve.

Instructions to Mash by Hand

1. Peel bananas and slice int 1/2-inch discs. Arrange banana slices in a single layer on a large plate or baking sheet. Freeze for 1-2 hours.
2. Place the banana slices; peanut butter, nut butter, or seed butter; and 2 tablespoons of milk in a plastic freezer bag. Push out as much air as possible, and zip the bag closed.
3. Mash the contents of the in the plastic bag with your hands. You can squeeze the bag or pound it with your fist until the mixture is creamy and smooth. You might want to wear gloves to keep your hands warm.This process will take at least 10 minutes.
4. If necessary, add more milk- one tablespoon at a time- until the banana mixture looks like soft-serve ice cream.
5. Serve right away. Or if you prefer harder ice cream, place in the freezer for a few hours, then serve.

 Allergy Warning:

This recipe contains milk; peanuts and tree nuts.
* If you are allergic to milk; try soy, almond, rice, or other dairy-free alternatives.
**Choose from these nut butter spreads: peanut, almond, cashew, or allergy-friendly soy, pumpkin, and sunflower seed butter.