Banana and Peanut Butter Frozen Yogurt

I crave ice cream all day every day. Unfortunately, eating ice cream all day every day probably isn't the healthiest thing for me. So I've come up with an alternative. I've read a ton of articles about frozen banana ice cream or smoothies or frozen yogurt, but I hadn't tried my hand at making it until this week.

It actually happened on a fluke because I had two bananas that were about to go bad, so just threw them in the freezer hoping that would magically extend their life span. I forgot about them for a day and opened the freezer back up to look for something else, and there they were. I was bored so I decided to experiment a little and create my own frozen banana ice cream recipe. This is what I came up with.

Ingredients
(makes one larger serving or two small servings)

1/3 cup Almond Milk (I use unsweetened because it doesn't mask the banana flavor)
1 tbsp peanut butter (I use chunky because I like the texture, but creamy works just as well)
2 frozen bananas, sliced into 1/2 inch chunks

Peel two bananas and freeze them for at least 12 hours. Combine the bananas and 1/3 cup almond milk in a blender and pulse at five second increments until the banana and the almond milk have combined.

Once the mixture resembles a thick frozen yogurt, add in your peanut butter and pulse once more for five seconds. Pour out the mixture into a bowl or cup and enjoy.

If you want the ice cream to have a thicker texture, you can re-freeze the ice cream or add 1/4 cup of almond milk.