Peanut Butter-Banana Ice Cream
Peanut Butter-Bananan Ice Cream requires roughly 45 minutes from start to finish. This recipe serves 8. This recipe covers 6% of your daily requirements of vitamins and minerals. One serving contains 209 calories, 6g of protein, and 8g of fat. It is a good option if you're following a gluten free, fodmap friendly, and vegetarian diet. It will be a hit at your Summer event. If you have banana, vanillan ice cream, chunky peanut butter, and a few other ingredients on hand, you can make it.
Instructions
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.
CALORIES 183 (30 percent from fat); FAT 1g (sat 8g, mono 9g, poly 2g); PROTEIN 2g; CARB 3g; FIBER 2g; CHOL 5mg; IRON 2mg; SODIUM 84mg; CALC 105mg
Recommended wine: Cream Sherry, Moscato Dasti, Port
Cream Sherry, Moscato d'Asti, and Port are great choices for Ice Cream. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.
![NV Solera Cream Sherry]()
NV Solera Cream Sherry
The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.