Peanut Butter Banana Oatmeal Breakfast Ice Cream
Recipe GLPR5da5b683b2a050
A creamy, naturally sweet frozen breakfast treat combining ripe bananas, wholesome oats, and protein-rich peanut flour blended into a smooth ice cream texture. Perfect for a nutritious morning dessert or snack, this recipe comes together in just 45 minutes and serves four. Freeze the bananas first, cook the oats with milk until tender, then blend everything together with warm spices for a wholesome frozen delight.
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Ingredients
2 large ripe bananas, peeled and frozen
1 cup whole grain rolled oats
2 cups low-fat milk
3 tablespoons peanut flour
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
Directions
Peel the bananas and place them in a freezer-safe container or ziplock bag. Freeze for at least 2 hours until solid.
In a large microwave-safe bowl, combine the rolled oats and low-fat milk, stirring to combine.
Microwave the oat mixture on high for 3 minutes, stirring halfway through, until the oats are tender and most of the liquid is absorbed.
Remove the oat mixture from the microwave and allow it to cool to room temperature, then cover and refrigerate until completely chilled, about 15–20 minutes.
Once the bananas are frozen solid and the oatmeal is cold, transfer both to a high-speed blender or food processor.
Add the peanut flour, vanilla extract, and ground cinnamon to the blender with the bananas and chilled oatmeal.
Blend on high speed until smooth and creamy, scraping down the sides as needed, until the mixture reaches an ice-cream-like consistency.
Serve immediately for a softer, soft-serve texture, or transfer to a shallow container and freeze for 1–2 hours in the freezer until it reaches your desired firmness. Alternatively, pour into an ice cream maker and follow the manufacturer's instructions for freezing.
Serve in bowls topped with your choice of peanut butter, chopped nuts, chocolate chips, coconut flakes, or fresh fruit.
